Blueberry Sweet Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 268 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 193 mg | (5 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 400 grams Pastry flour
- ½ cube Yeast 21 grams (approximately 1.5 ounces)
- 60 grams sugar
- 180 milliliters lukewarm milk
- 50 grams softened butter
- 200 grams low-fat Quark
- 1 pinch salt
- 2 eggs
- 2 Tbsps Vanilla sugar
- ½ tsp finely grated Lemon peel
- 250 grams Blueberries
- Pastry flour (for kneading)
Preparation steps
Place the flour in a large bowl and make a well in the center. Crumble the yeast into the well and mix with 2 teaspoons of sugar and 5 tablespoons of lukewarm milk. Cover and let stand for 15 minutes.
Add the butter, quark, salt, eggs, vanilla sugar, lemon zest and remaining sugar and milk to the bowl and knead with the dough hook attachment of an electric mixer until a smooth dough is formed. Cover and let rise for about 30 minutes.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
Rinse the blueberries and pat dry. Transfer the dough to a floured surface and knead a few times. Shape the dough into a roll about 8 cm (approximately 3 cm) in diameter. Slice the roll into 10 equal pieces and place on the prepared baking sheet. Let rise for 15 minutes. Top the dough slices with the blueberries and press lightly to secure. Bake for 20 minutes, until golden brown. Best when served warm.
