Unveil the secrets of homemade yeast rolls that cradle a luscious curd filling, perfect for a delightful snack or a breakfast treat.
For the Yeast Dough:
- 250g of all-purpose flour
- 100ml of milk, warmed to a gentle touch
- 35g of granulated sugar to activate the yeast
- 1/2 sachet of active dry yeast, which equals approximately 5g (or use fresh yeast if available)
- 50g of butter, softened to blend seamlessly
- 1 egg, to enrich the dough
- A pinch of salt to balance the flavors
Curd Filling:
- 500g of smooth curd (quark)
- 1 egg yolk, to bind the filling
- 50g of butter, brought to room temperature for a creamy texture
- 100g of powdered sugar for sweetness
- A splash of vanilla extract or a scrape of vanilla pod for that aromatic essence
- 1 egg white, whipped to stiff peaks for fluffiness
Finishing Touches:
- Melted butter for a golden sheen
- Slivered almonds for a nutty crunch
Preparation:
- Start by activating the yeast in warm milk mixed with sugar until it becomes frothy.
- Blend the activated yeast with flour, butter, egg, and a pinch of salt, kneading into a supple dough. Let it rise in a warm spot until it doubles in size, about an hour.
- Meanwhile, prepare the filling by mixing the curd with egg yolk and softened butter. Sweeten with powdered sugar and vanilla, then gently fold in the beaten egg white.
- Roll out the risen dough, spread with the creamy mixture, and form into two logs. Slice and shape each into spirals.
- Brush the buns with melted butter and garnish with almond slivers.
- Bake in a preheated 180°C oven until they’re puffed and golden, around 20-25 minutes.
Baker’s Whisper: Before baking, consider letting the shaped buns rest for an additional 15 minutes to achieve an extra rise for fluffier buns.
