Quark, vanilla pudding and raisin sweet rolls

Tip: tap a step to mark it as done.

1. Start by activating the yeast for the dough: warm the milk, add the sugar and yeast, stir and let stand in a warm place for about 30 minutes.

2. Combine all the dough ingredients and knead thoroughly. Cover with a kitchen towel and let rise for about 30 minutes, until doubled in size.

3. Prepare the filling while the dough rises. Stir the pudding mix into a little cold milk. Bring the remaining milk to a boil, pour in the pudding mixture and cook, stirring constantly, until thick. Let cool, stirring occasionally to prevent a skin from forming.

   Mix the cooled pudding thoroughly with the quark, powdered sugar and vanilla sugar, either by hand or in a stand mixer. Stir in the raisins last.

4. Divide the risen dough into two pieces. Roll each into a rectangle, spread the quark filling over the entire surface and roll up into a log.

5. Line a baking sheet with parchment paper. Cut the logs into slices about 1–2 cm thick and place them on the baking sheet, leaving plenty of space between them. Bake in an oven preheated to 180 °C (350 °F) for 15–20 minutes, judging doneness by the color of the edges.

6. Let the baked rolls cool, then dust with powdered sugar to taste.

Tip: Slice the log with cotton thread: slide it underneath, cross the ends over the top and pull tight. This keeps the rolls from getting flattened and the filling from being squeezed out.

This recipe was translated from the Slovak original: Kysnuté tvarohové slimáky s pudingom a hrozienkami