These popular, no-fail Estonian quark buns are light, fluffy and delicious!
They are so easy to make; perfect for bread-making beginners and experts alike!
If you want one of the easiest, foolproof and delicious buns recipes around, this is it.
I got this recipe from Säde. Quark adds acidity and lightness. And meringue from egg whites complements with texture and crispy top.
Notice, I did not use sugar. I used this time sweet quark. If you are going to use regular quark add some sugar in.
Simple Estonian Quark Buns by Säde. Säde kohupiimakuklid
A fresh, light, Estonian-inspired Quark Buns.
Ingredients
- 300 g flour
- 150 g butter
- 1 egg
- 100 g sweet quark or add some sugar
Directions
- Sift the flour into a large bowl, add the cold butter and quark and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add egg yolk and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Use baking paper and Roll out the dough and chill for 1 hour 2. Beat sugar and egg white together into a light foam.
- Pour egg whites into a cake and Spread over the bottom, Take the longest edge of the cake and using the baking paper underneath, roll up the cake quite tightly, making sure the filling stays inside.
- Cut roll into slices and place on a baking paper covered baking tray.
- bake at 165-170 C /low temperature) for 15-20 minutes
Estonian Cuisine. Eesti Toit. 
Delicious and simple-looking. How is the taste, compared to a traditional English biscuit or scone?
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Taste is good:) but I can not compare to traditional English biscuit, because I do not know 🙂
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Slightly more moist with a tad more flavour than the trad British scone ! Writing from Down Under and Brit-type scones are the ‘cat’s miaow’ here !!
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