This little bread is so perfect for breakfast for the weekend. Make the dough on Friday night, bake it on Saturday morning. Best eaten while they are still hot or warm with butter and jams.
No yeast this time!
Instead, I use baking powder, you won't notice the different. The texture it almost similar to brioche. Really!
This dough yield about 20 (2 inches) round bread
10½ ounces quark, pass it through a sieve
2½ cups/300 g flour
5 teaspoon baking powder
1¼ cups/300 g butter
generous pinch of salt
1 egg yolk for glaze
- Sift the flour and baking powder. Make a well in the center, add the quark, butter, and salt and mix them together. Knead the dough until smooth, gather into a ball, refrigerate at least 2 hours.
- Roll out the dough into a long rectangle, fold both of the shorts end inward to the center, then fold together down in the center (like closing a book). Chill the dough in the refrigerator for at least an hour. Then repeat the process one more time, chill the dough for another hour, or leave it to chill overnight.
- Preheat the oven to 400F
- Take out the dough from the refrigerator, roll into 1/4" thickness, score the surface in both directions, cut into 2" rounds. Transfer to a greased baking sheet, brush each pastry with egg wash, and bake for 15 - 20 minutes, or until golden brown.