There's always a shortage of bread rolls in our house in the mornings. So, every now and then I like to bake extra supplies in advance. These corn rolls are simple, yet have a unique appeal! They're ideal for breakfast but will also make a great addition to a BBQ buffet.
Recipe by:
Nadja - LouMalou
Ingredients
for 8 pieces
| ½ dl |
milk |
| 25 g |
butter |
| 75 g |
blue poppy seeds |
| 60 g |
sugar |
| ½ tsp |
cinnamon |
| 120 g |
sugar |
| 2 |
eggs |
| 500 g |
half-fat quark |
| 1 tbsp |
Maizena cornflour |
| 1 |
vanilla pod, cut lenghtwise, seeds scratched out |
| ½ |
organic lemon, use grated zest |
| 1 |
rolled shortcrust pastry (approx. 32 cm Ø) |
| 80 g |
red currants, fresh or frozen |
How it's done
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