Ingredients
Herb pesto
olive oil
almonds, white, ground
garlic, frozen, chopped
parsley
tarragon
thyme, dried, cut
table salt
Quark yeast dough, stirred
wheat flour 400
original spelt flour 720
whole milk
low-fat quark
spinach, chopped, thawed
wild garlic, finely chopped
baker’s yeast
eggs
table salt
butter, melted
rapeseed oil
Production
Herb pesto
Place all the ingredients in a tall container and purée finely using a hand blender. Leave to cool until ready to use.
Quark yeast dough, stirred
Stir together the whole milk and low-fat quark. Add the chopped, well-drained spinach and bring the mixture to about 25°C. Dissolve or mix the wild garlic, baker’s yeast, eggs and salt into the liquid. Add the wheat flour and ancient spelt flour and mix in a planetary mixer for 2–3 minutes until a homogeneous dough forms.
Pour the melted butter and rapeseed oil in a thin stream into the dough and mix briefly until smooth.
Dough rest: 30 minutes at room temperature
Filling and portioning
- Pipe 5 g of the herb pesto into the cavities of mini gugelhupf silicone mats.
- Pipe 15 g of quark yeast dough on top.
Piece proofing: Cover and leave to proof at room temperature for 15–20 minutes.
Baking
Cover the filled mats with silicone paper and place a tray on top to weigh them down. Bake in a convection oven at 190°C for 18–20 minutes. Unmold immediately after baking.
Evaluation