Friday, January 13, 2006

Hazelnut Plait- Hasenusszopf

3 1/2 oz ground hazelnuts
3 1/2 oz marzipan
1 egg
2 tablespoons sugar
2 tablespoons vanilla sugar
1 teaspoon rum essence

Lightly toast the ground hazelnuts in a dry frying pan, stirring continuously. Leave to cool.
Beat the marzipan with the eggs, sugar, vanilla sugar and rum essence until smooth. Stir in the hazelnuts.

10 1/2 oz plain flour
1 tablespoon baking powder
5 1/2 oz low fat quark*
3 1/2 fl oz milk
3 1/2 oz vegetable oil
3 oz sugar
2 teaspoons vanilla sugar
1/2 teaspoon butterscotch flavoring
1 pinch salt
condensed milk

Combine the flour and the baking powder and sift into a mixing bowl. Add the quark, milk, oil , sugar, vanilla sugar, butterscotch flavoring and salt.
Use the dough hook of a hand mixer to work the mixture into a dough at full speed for about 1 minute (not too long or the dough will be sticky.)
Then shape the dough into a roll on the floured work surface. Roll out the dough into a rectangle measuring about (16 x 14 inch). Spread the filling on top, leaving about 1/2 inch free at the edges. Brush the edges with condensed milk. Roll up the dough, starting from the longest side. Using a sharp knife make a single lenghways incision. Take care to divide the roll exactly in the middle, so that the plait will rise evenly. Wind the two strands of dough around one another, with the dough side towards the bottom. Place the plait on a greased baking sheet and press the ends firmly together.

Bake 235 Degrees F for about 45 minutes (cover the Plait after 25 minutes if necessary.)

Apricot Glaze

3 tablespoons apricot jam
2 tablespoons water

Press the jam through a sieve and bring briefly to a boil with the water, stirring continuously. Glaze the plait immediately after baking.

*(Easy overnight instructions for smaller amounts!)

1/2 - 1 gallon buttermilk
1 large Pyrex form with lid or any other form with lid
1 large colander
1 cheesecloth or plain linnen

Pour the buttermilk in oven proof form, cover with lid and put into oven overnight at lowest temperature (150 F). Next morning line the colander with cloth and pour the lumpy buttermilk into it. Cover with the ends of the cloth and let drain in sink for about 6 hours. This process can be speed up by putting a bowl filled with water on top. This instruction will make 1/4-1/2 lbs of quark.

Cream Milk mixure:

Used to make Sahnequark. Add to every 4 cups of buttermilk 1/2 cup of heavy cream.


If Quark is too dry, add milk, half-and-half, or cream.


To get a creamy Quark (Sahnequark) make sure that your Quark is very dry, and then add heavy cream to it, or start Quark with cream milk mixture.

To make a dessert, sweeten the Quark, whip heavy cream and stirr under.

German Corner Quark Recipe

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