These small buns, cooked in milk and topped with delicious poppy seeds, are a classic treat that you can indulge in anytime, especially during Christmas. Their delicious flavour literally melts on your tongue and they are simply love at first bite. We have used quark cheese dough in the preparation. This also gives each serving more protein. Poppy seed buns make a great dessert, but nothing stops you from having them as a sweet breakfast in the morning.
Ingredients for the buns:
- 200 g soft non-fat quark
- 100 g fine spelt flour
- 100 g wholemeal spelt flour
- 1 egg
- 1 teaspoon baking powder
- canola oil spray
Ingredients for serving:
- 300 – 400ml low fat milk
- 50 g ground poppy seeds
- 1 tablespoon honey
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Method:
In a bowl, mix the sifted flour with baking powder. Add the egg and cottage cheese and knead into a firm, slightly sticky dough. Form into 3-4 thin rolls and cut into small pieces of approximately the same size. Form them into balls and place on a baking tray lined with baking paper.
It is important to leave sufficient spacing between the buns, they will rise during baking. Once you have them ready on the baking tray, spray them with canola oil. Then place them in a preheated oven at 180 °C and bake for about 20 minutes.
Cook the baked and cooled buns in boiling milk until soft (about 4 minutes). Remove from the milk, sprinkle with ground poppy seeds, and honey and serve.
Our tip: If you wish, you can add nuts, nut butter or pour melted butter over the top.
Nutritional values | 1 serving (3 servings in total) |
|---|---|
| Energy value | 423 kcal |
| Protein | 24 g |
| Carbohydrates | 53 g |
| Fats | 11 g |
| Fibre | 8 g |
These soft quark cheese dough buns will win you over after the first bite, both with their great taste and balanced nutritional profile high in protein. Bon Appetit!
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