This lemony quark plait is simply wonderful. It is fluffy, velvety and particularly suitable for sweet spreads. The quark oil dough completely dispenses with eggs as an ingredient and if you want, you can reduce the use of animal products even more by adding plant milk instead of cow's milk. This quark-oil dough plait is an ideal substitute for Easter breads, even for those who cannot tolerate yeast, as the baking powder gives it volume. The dough is very easy to roll and plait into strands and, as a sweet loaf of bread it is a real ornament for the Sunday breakfast table.
For the dough:
250 grams of low-fat quark
9 tablespoons milk or plant milk (e.g. almond milk)
9 tablespoons of vegetable oil (e.g. the Swedish Alba oil)
75 grams of raw cane sugar
1 tablespoon of vanilla sugar
1/2 lemon, zest and juice
Pinch of salt
450 grams of wheat flour (type 550)
1 1/2 teaspoons of baking powder
For the glaze:
1 pinch of salt
Some milk or plant milk
1. Put the quark together with the milk and the oil in a bowl and stir well with a wooden spoon.
2. Add the sugar, the vanilla sugar, the juice and the zest of the lemon and the pinch of salt one after the other.
3. Mix the flour with the baking powder and add to the quark-oil mixture and stir well.
4. Then knead the dough by hand, shape it into a ball and divide it into three equal pieces.
5. Roll each piece into a long strand and plait the three strands together.
6. Place the plaited dough on a lightly oiled baking tray and brush the loaf with the milk-salt wash.
7. Preheat the oven to 200°C.
8. Bake in the oven until golden brown for 20-30 minutes.
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