{"id":12873,"date":"2015-11-27T20:51:53","date_gmt":"2015-11-27T19:51:53","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=12873"},"modified":"2017-04-22T19:59:11","modified_gmt":"2017-04-22T17:59:11","slug":"brotbacken-fr-anfnger-xxii-quark-streusel-kolatschen","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2015\/11\/brotbacken-fr-anfnger-xxii-quark-streusel-kolatschen\/","title":{"rendered":"Bread baking for beginners XXII: Quark-Streusel-Kolatschen"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"float: left; padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border-width: 0px;\" title=\"Quark-Streusel-Gulatschen (1)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/11\/Quark-Streusel-Gulatschen-1.jpg\" alt=\"Quark-Streusel-Gulatschen (1)\" width=\"201\" height=\"300\" align=\"left\" border=\"0\" \/>There is one wish still open for the Bread baking course: yeasted cake! And what would be a better idea to <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2015\/11\/der-siebte-bloggeburtstag-und-ein-blog-event\/\">celebrate the seventh blog birthday of \u201cHefe und mehr\u201d<\/a> then to make little yeast pastries with a fluffy dough and delicious Quark filling? And as a bonus point this Quark-Streusel-Kolatschen are very variable as well. You can replace the Quarkfilling with a poppy seed filling or make them without quark but with an increased amount of streusel. It is a basic recipe that can changed to meet your own preferences.<\/p>\n<p>When working with doughs containing much sugar and butter you have to take in account that they inhibit gluten development (<a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2015\/03\/brotbacken-fr-anfnger-vi-zuckerplatz-nicht-nur-fr-ostern\/\">as described here as well)<\/a>. Due to this fact they are added at the end of the kneading in small portions. And you can feel how the added sugar will change the consistency of the dough and becomes more soft and sticky when the sugar draws away water formerly bound in the dough.<\/p>\n<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n<h1><u>Quark-Streusel-Kolatschen<\/u><\/h1>\n<p>yields 8 pastries<\/p>\n<p>Dough<\/p>\n<ul>\n<li>250g flour Type 550<\/li>\n<li>150g Milk<\/li>\n<li>3g Salt<\/li>\n<li>5g fresh yeast<\/li>\n<li>25g sugar<\/li>\n<li>50g Butter<\/li>\n<\/ul>\n<p>Filling<\/p>\n<ul>\n<li>1 egg yolk (from 1 egg size L)<\/li>\n<li>100g Quark<\/li>\n<li>15g sugar<\/li>\n<li>8g starch<\/li>\n<li>35g sour cream<\/li>\n<li><\/li>\n<\/ul>\n<p>Streusel<\/p>\n<ul>\n<li>50g flour Type 550<\/li>\n<li>35g Butter<\/li>\n<li>25g sugar<\/li>\n<li>1 Pinch Salt<\/li>\n<li>a bit of water when needed<\/li>\n<\/ul>\n<p>Knead the dough consisting of\u00a0 flour, milk, egg, yeast and\u00a0 salt for 10 min by hand. The dough should be now soft, but not sticky. Now add the sugar in portions of 8g. After adding a portion knead until the sugar dissolve. Then add the next portion and knead again until all sugar is incooperated. Now add the butter and knead until well combined.<\/p>\n<p>Let the dough rise for 1 hour.<\/p>\n<p>In the meantime mix the ingredients for streusel, at the end you should have a crumbly dough.<\/p>\n<p>Divide the dough into pieces of 55g. Shape into balls, then let them relax for 10 min. Flatten into disks with a thin middle and a thicker rim.<\/p>\n<p>Mix the ingredients for the quark filling and place a tablespoon of the filling in each pastry and top with streusel.<\/p>\n<p>Proof for 1 hour.<\/p>\n<p>Bake at 200\u00b0C for 20 min with steam.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>There is one wish still open for the Bread baking course: yeasted cake! And what would be a better idea to celebrate the seventh blog birthday of \u201cHefe und mehr\u201d then to make little yeast pastries with a fluffy dough and delicious Quark filling? And as a bonus point this Quark-Streusel-Kolatschen are very variable as [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20831,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[8,19],"tags":[308,273,358],"class_list":["post-12873","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brotbacken-fuer-anfaenger","category-kuchen-und-geback","tag-quark","tag-nur-mit-hefe","tag-streusel"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12873","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=12873"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12873\/revisions"}],"predecessor-version":[{"id":20830,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12873\/revisions\/20830"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20831"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=12873"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=12873"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=12873"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}