Blueberry rolls with quark filling

Step 1/6

• 111⅛ g flour
• 16⅔ g sugar
• ¼ pinch salt
• 9⅓ g fresh yeast
• 15½ ml milk

• bowl

Preheat the oven to 360°F/180°C. In a large bowl, combine flour, sugar and a pinch of salt. Make a well in the middle of the mixture. Add fresh yeast and a few tablespoons of lukewarm milk into the well. Combine the milk and yeast with a little bit of flour from the walls of the well. Cover the bowl and let the dough rest for approx. 15 min. in a warm place.

Step 2/6

• 22¼ g butter
• ½ eggs (small)
• 28⅞ ml milk

Add butter, eggs and the rest of the milk to the dough and knead everything together (you can use your hands) until it forms a smooth dough. Cover the bowl and let it rest again, approx. 30-45 min, until it has doubled in size.

Step 3/6

• rolling pin

On a lightly floured surface, knead the dough one last time and roll it out into a rectangular shape.

Step 4/6

• 44½ g quark
• ¼ vanilla bean
• ⅔ tbsp sugar
• 44½ g blueberries

• bowl
• knife

In a bowl, combine quark, vanilla and sugar. Depending on your taste, you can add more or less sugar. Spread quark on the dough and evenly distribute blueberries on top. Roll dough into a tight log and cut into 1.5 cm-wide discs.

Step 5/6

• springform pan

Grease a springform pan and place the rolls inside. No worries if there's some space in between the rolls, they will continue to rise a little more. Sprinkle a few berries on top and let rest briefly. Bake in the preheated oven until done and lightly golden, approx. 15-20 min.

Step 6/6

• ⅛ lemon
• ⅞ tbsp confectioner’s sugar

Take the rolls out of the oven and let cool. In the meantime, combine freshly squeezed lemon juice and confectioners sugar for a simple glaze. Drizzle the glaze on top of the rolls and garnish with more fresh berries. Enjoy!