Quark Rosinenbrötchen
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • 4 oz (~120g) plain Elli Quark (2/3 of one 170g container)
  • 3 tbsp vegetable oil
  • 3 tbsp milk
  • ½ tsp vanilla extract
  • 1 egg
  • 1¾ cup flour
  • ½ cup sugar
  • Pinch of salt
  • 1½ tsp baking powder
  • ½ cup raisins
  1. Preheat the oven to 350 degrees F.
  2. Separate an egg yolk and pour the egg white in a small bowl.
  3. Stir the egg yolk in another bowl and pour half back into the egg white and beat.
  4. Add the egg + egg white and rest of the ingredients to a mixing bowl and stir well with a wooden spoon. The dough should not stick to the bowl, but still be slightly sticky. Add more flour if needed.
  5. Form rolls of dough on a lightly floured cutting board and place onto a baking sheet.
  6. Make an indentation down the middle with a knife of each roll (not cutting through) and brush with remaining egg yolk.
  7. Bake for 15-20 minutes, until golden brown.
Makes 5 rolls
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/quark-rosinenbrotchen/