Tropical Quark Buns
“These buns are a delight for breakfast, as they burst with scents of the tropics. They are flavoured with cinnamon and cardamom, and are very light in texture. Definitely a nice treat!!”
2.5 cups of Strong White Flour
2 tablespoons of Plain Flour
0.3 cups of Soft Brown Sugar
1.5 tablespoon of Butter, chopped into cubes
1 teaspoon of Dried Yeast
1 large Egg, beaten
1 teaspoon of Cinnamon
1 heaped teaspoon of Grated Lemon Rind
1 teaspoon of Green Cardamom Powder
0.3 cups of lukewarm Fresh Milk
1 heaped tablespoon of Quark
0.5 teaspoon of Salt
1 teaspoon of extract of Vanilla, or contents of half a vanilla pod (or both!)
Extra Flour for kneading
Sugar Nibs to decorate
Optional Extra - Luxury Mixed Fruit and Lemon Icing (Lemon Juice + Icing Sugar)
- Place the flours in a large bowl and add the chunks of butter, cinnamon, salt, cardamom and grated lemon rind.
- Rub the butter into the flour with your fingertips to make a crumble-like mixture.
- Stir in the brown sugar with a spoon.
- Make a well in the centre and pour in the egg, warm milk, quark, yeast and vanilla extract.
- Using a knife bind the mixture together, until a soft dough is formed.
- Knead the dough lightly on a floured surface, until the dough is smooth.
- Place the dough in a greased large glass bowl, and cover with cling film. It is always wise to spray the dough with oil to avoid it sticking to the cling film.
- The dough must be left until doubled in size in a very warm area, as it will take a while to rise.
- Remove dough and place on a floured surface.
- Add mixed fruit to the dough now, if you wish to have this version of the buns. Lightly knead the fruit into the dough.
- Cut into 12 to 16 pieces, depending on personal choice of bun size.
- Place on a greased or lined baking tray, and brush with warm water using a pastry brush and sprinkle immediately with sugar nibs.
- Bake in an oven at 140 to 150 degrees for about 12 to 15 minutes, or until golden brown on top.
- You may wish to mix a lemon icing by combining lemon juice with icing sugar to form a thick paste. Pipe using a thin nozzle and piping bags onto the buns. This step is optional but a favourite for younger family members.
- Serve when cool with tea.
“A delightful bun which is best eaten warm. They can be warmed up in the oven on the next day!"