Name: Baked buns like grandma used to make: fragrant, fluffy and filled with quark or plum butter
Prep time: 135 min
Cook time: 135 min
Total time: 135 min
Yield: 14
Ingredients: 1 kg semi-coarse flour; 1 egg; 1 cube of yeast (42 g); 4 tbsp granulated sugar; 1 teaspoon salt; about 5–6 dl milk; butter (melted, for brushing and greasing); quark (soft); jam or plum butter; vanilla sugar; powdered sugar (for sprinkling, optional)

Starter – Stir 1 tbsp sugar into 100 ml lukewarm milk and crumble in the yeast. Let it rise for 10–15 minutes.

Mixing the dough – Put about 900 g flour, 3 tbsp sugar, salt, the egg and 300 ml lukewarm milk into a bowl. Pour in the risen starter and begin to work the dough. Add the remaining milk as needed until you have a soft, non-sticky dough.

First rise – Cover the bowl and let rise for 45–60 minutes until doubled in volume.

Fillings – Sweeten the quark with granulated or powdered sugar and vanilla sugar to taste. The second filling is jam/plum butter.

Shaping – Roll the risen dough on a lightly floured surface into a sheet about 1 cm thick. Cut into squares about 8 × 8 cm, put the filling in the center, seal well and place seam-side down on a baking tray greased with melted butter. Lightly brush each bun with butter.