Quark oil dough for about 12 pieces:
300 g potatoes
350 g wheat flour
1 sachet baking powder
70 g sugar
1 sachet vanilla sugar
125 g quark (low fat)
100 ml milk
100 ml cooking oil (e.g. sunflower oil)
1 tin of mandarins
(drained weight 175 g)
1 packet of poppy seed filling
50 g slivered almonds
5 drops of bitter almond flavouring
30 g soft butter
A little practice will be required
1. For the dough, wash, peel and boil the potatoes in salted water. Drain the potatoes, mash them and leave to cool.
2. Mix the flour and baking powder in a mixing bowl. Add the remaining ingredients for the dough except the potatoes and combine using a mixer (dough hooks), starting briefly on the lowest setting and then switching to the highest setting until a smooth dough is formed (don’t overmix or the dough will get sticky). Incorporate the mashed potatoes last.
3. Knead through the dough one more time on a lightly floured work surface, shape it into a roll and finally roll out into a rectangle (about 54 x 25 cm).
4. For the filling, mix up the poppy seed filling with almonds, flavouring, egg and butter using a whisk. Evenly distribute the filling over the dough, then cover with mandarins and roll up lengthwise. Cut the roll into 12 even slices and place them into the muffin moulds.
5. Slide the mould into a preheated oven (top/bottom heat: 180°C, fan-assisted: 160°C). The muffins will bake in approx. 30 minutes.
6. Wait 10 minutes before removing the muffins from their moulds, then leave them to cool on a cake rack.