March 20th, 2012

Fast Curd/Quark Rolls

Quarkbrötchen 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

Milk Roux

  • 150g Milk
  • 30g flour Type 550

Teig

  • Milch-Roux
  • 250g Mehl
  • 200g Quark
  • 5g Hefe
  • 2g Salz
  • 50g Butter
  • 50g Zucker

Glazing

  • 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.

6 Responses t_on Fast Curd/Quark Rolls

    1. Stefanie August 25th, 2018

      @rr: Fast flüssig sollte der Teig nicht sein. Ich würde auf einen Fehler beim Milk roux tippen: War er fest und hast du ihn wirklich auskühlen lassen?

      Reply
  1. Verena November 9th, 2016

    Hm, mit der Hand kneten ist wegen Erkrankung nicht möglich. Kann ich die Teile auch in die Küchenmaschine geben zum Kneten?
    Gruß Verena

    Reply
    1. Stefanie November 9th, 2016

      @Verena: Klar geht das. Knete den Teig erst 5 min bei langsamer Geschwindigkeit und nochmal 8 min auf der schnellen Stufe.

      Reply
  2. Pingback: Quarkbrötchen | Ich lebe! Jetzt!

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