Estonian Quark and Rhubarb Buns

Name: Estonian Quark and Rhubarb Buns
Total time: 160 min
Yield: 6 servings
Cuisine: Estonia
Ingredients: 100ml lukewarm milk; 10g dried yeast; 3 tbsp caster sugar; 1 large free-range egg, beaten; 25g unsalted butter, melted; ½ tsp fine salt; ½ tsp ground cardamom; 180g strong white flour; 200g sweet quark; 150g rhubarb, finely diced; Pinch of ground cinnamon

Pillowy spiced yeast rolls stuffed with tangy sweet quark, tart fresh rhubarb, and fragrant cardamom.

160 min serves 6 Hard

Ingredients

100ml lukewarm milk1L

10g dried yeast56g

3 tbsp caster sugar1kg

1 large free-range egg, beaten6 pack

25g unsalted butter, melted250g

½ tsp fine salt750g

½ tsp ground cardamom35g

180g strong white flour1.5kg

200g sweet quark250g

150g rhubarb, finely diced400g

Pinch of ground cinnamon40g

Method

All materials must be in room temperature
Dissolve yeast with lukewarm (37C) milk and sugar
Add about half of the quantity of flour, mixed with salt
Beat the mixture for a short time. Sprinkle with a little flour , cover the bowl with a towel and place in a warm place to rise for ca 1 hour
Add additional flour, cardamom
add melted butter. Beat egg and leave ca 1 teaspoon for spreading.Add other beaten egg in to the dough
Knead the dough properly, until it separates from the bowl.
Sprinkle with a little flour , cover the bowl with a towel and place in a warm place to rise for ca 1 hour until dough is doubled in size.
Roll the dough to a square and put in centre quark. Turn edges on to the quark and roll again carefully to a rectangle.
Pour on to the rectangle rhubarb, sugar and cinnamon. leave one edge ca 2 cm empty. Roll and cut in to the equal slices. You should get ca 6-7 rolls. Empty edge turn under the roll as bottom.
Put roll in to the butter-spreaded springform pan, as flower. one roll in to the centre and others around. Let enough space to rise.
Coat buns with beaten egg before putting into the oven. Bate at 180C 20-30 minutes .
Decorate with icing sugar.

Cost to cook

serves 6 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £3.45 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£12.17 est. · serves 6

Method

All materials must be in room temperature

Dissolve yeast with lukewarm (37C) milk and sugar

Add about half of the quantity of flour, mixed with salt

Beat the mixture for a short time. Sprinkle with a little flour , cover the bowl with a towel and place in a warm place to rise for ca 1 hour

Add additional flour, cardamom

add melted butter. Beat egg and leave ca 1 teaspoon for spreading.Add other beaten egg in to the dough

Knead the dough properly, until it separates from the bowl.

Sprinkle with a little flour , cover the bowl with a towel and place in a warm place to rise for ca 1 hour until dough is doubled in size.

Roll the dough to a square and put in centre quark. Turn edges on to the quark and roll again carefully to a rectangle.

Pour on to the rectangle rhubarb, sugar and cinnamon. leave one edge ca 2 cm empty. Roll and cut in to the equal slices. You should get ca 6-7 rolls. Empty edge turn under the roll as bottom.

Put roll in to the butter-spreaded springform pan, as flower. one roll in to the centre and others around. Let enough space to rise.

Coat buns with beaten egg before putting into the oven. Bate at 180C 20-30 minutes .

Decorate with icing sugar.