Raisin buns with quark for an Advent breakfast

Raisin buns made with a yeast-free quark dough, spelt flour, raisins and orange zest, sweetened with honey and baked in 25 minutes. A family-friendly breakfast for Advent, 274 kcal per bun.

At a glance

• Serves 8
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 274 kcal per serving
• Protein: 10 g
• Fat: 7 g
• Carbs: 42 g

Ingredients

• 300g spelt flour
• 100g raisins
• 250g low-fat quark
• 50g butter
• 1 egg
• 40g honey
• 70ml milk
• 1 unwaxed orange
• 1 sachet of baking powder
• 1 pinch of salt

Method

You’ll need: oven · baking tray · chopping board · knife · grater

1. Preheat the oven to 180 °C (160 °C fan) and line a baking tray with baking paper. Melt the butter.
2. Stir together the low-fat quark, egg, honey, butter and 50 ml of the milk. Grate in the orange zest.
3. Mix the spelt flour, baking powder and salt, add the quark mixture and the raisins and knead everything briefly into a smooth dough.
4. With floured hands, shape 8 buns, place them on the tray and cut a cross into the top of each.
5. Brush the buns with the rest of the milk and bake them at 180 °C for 22–25 minutes, until golden brown.
6. Let the raisin buns cool briefly and serve them warm.

Good to know

These raisin buns need no yeast and no rising time. The quark and baking powder dough is kneaded in ten minutes, and half an hour later there are warm buns on the table. The orange zest makes them taste of Advent.

Swaps

Raisins → chopped dates. Low-fat quark → skyr. Spelt flour → half wholemeal spelt flour. Butter → coconut oil.

Cooking tips

Only knead the dough briefly, until it holds together, otherwise the buns turn dense. If it sticks to your hands, use a little more flour.

Storage

Keeps for 2 days in a tin; 2 months in the freezer – crisp them up briefly in the oven.

Allergens

Contains gluten (spelt), milk and egg; no nuts. Suitable for children and during pregnancy.

Frequently asked questions

Can you freeze raisin buns?

Keeps for 2 days in a tin; 2 months in the freezer – crisp them up briefly in the oven.