I did it. I submitted my Ph. D. thesis yesterday. A great part of the work is now done. Now I have to prepare my defense in may. So I will prepare a talk and start reading paper and learning once again in some days. But at the moment I try to relax and enjoy the luxury of not writing 16 hours a day.
During this 16 hours-writing days in the last days before submission, baking bread had to be something fast. But to stop baking at all was no alternative, I needed it to keep myself grounded. The recipe for the Quark/Curd rolls is a fast one, at least in my eyes. It does not require a Starter, Poolish or Pâte fermentée , so you can immediately start with preparing the dough. It only require a Milk roux, which needs about half an hour for preparing and cooling down. I decided to call the Water Roux in recipes where I prepare it with milk “Milk roux”. It fits better to the ingredients used.
The fast curd rolls are very soft and stay fresh very long due to curd and milk roux. The curd give the roll a little tanginess, balancing the missing flavours from a starter or prefement. Perfect for days with less time!
Fast Curd/Quark rolls
yields 9 rolls
- 150g Milk
- 30g flour Type 550
- 250g Mehl
- 200g Quark
- 5g Hefe
- 2g Salz
- 50g Butter
- 50g Zucker
- beaten egg or cream
For the milk roux whisk milk and flour until lump free, then heat it up to 65°C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.
Mix yeast, salt, flour, milk roux and curd until a homogenous dough has formed. Let it rest for 30 min
Now knead for 10 min. Then add sugar in two steps and knead in between always for 1 min. At last add the butter all at once and knead until the butter is completely incooperated.
Ferment for one hour.
Divide into pieces of 80g each. Form each dough piece into a ball.
Proof for 1 hour.
After proofing glaze with egg or cream. Now cut the rolls with scissors tree times at the sides, the cuts should meet in the middle.
hen bake at 200°C for about 20 min with steam.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.