Instructions

1. Beat the egg and mix it with the room-warm butter and sugar in a large bowl. Then fold in the wheat flour with the dry yeast and salt and pour over the milk. Knead the dough mixture with a hand mixer for a few minutes on medium speed so that you end up with an even dough.

2. Cover the dough and leave it to rise at room temperature for 90 minutes.

3. To prepare the filling, mix the quark with the sugar and custard powder in a smaller bowl.

4. Now we come to the most difficult part: shaping the yeast rolls.

   • After the 90 minutes resting time, roll out the main dough into a thin rectangle and spread the filling evenly over the dough.
   • Then cut the dough from top to bottom into 3 long pieces and roll each piece sideways into 3 strips. Caution: Roll the dough gently and do not press too tightly, otherwise the curd will swell out at the side. With a little practice, this is no problem.
   • Then cut each roll again into 3 pieces (so that you end up with 9 dough-filling pieces).
   • To form the yeast bun, cut each piece again into 2 oblong pieces, braid them like a very small two-strand plait and then roll them into a hemisphere.

   Place the finished yeast snails on a baking tray lined with baking paper. Make sure there is enough space between the yeast buns, as they will still rise a little.

5. Cover the yeast buns prepared on the baking tray and leave them to rest for another 90 minutes.

Bake it

1. Preheat the oven to 190° top/bottom heat.

2. Place the baking tray with the yeast snails on the middle shelf in the preheated oven and bake for approx. 20-25 minutes.

   Tip: If the yeast buns at the back darken too quickly, remove the baking tray from the oven after 15 minutes, turn it over once and put it back in the oven with the front part first.