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Zutaten
\n50 g Zucker
\n550 g Weizenmehl (Type 550)
\n1 Prise Salz
\n200 ml Milch
\n100 g Butter, zimmerwarm
\n1 Ei
\n1\/2 W\u00fcrfel Hefe, frisch
\n1 Vanilleschote
\n250 g Magerquark
\n60 g Honig
\n60 ml Sahne<\/p>\n

Au\u00dferdem:
\nMehl f\u00fcr die Arbeitsfl\u00e4che<\/p>\n

Zubereitung
\n1 Zuerst die Milch in einem Topf lauwarm erw\u00e4rmen. Dann Hefe hineinbr\u00f6seln, Zucker dazu geben und alles verr\u00fchren, bis sich Hefe und Zucker aufgel\u00f6st haben.<\/p>\n

2 Als nachstes das Mehl und Salz vermischen. Die Hefe-Milch-Mischung, Butter und Ei hinzugeben und mit dem Handr\u00fchrger\u00e4t (Knethaken) zu einem glatten Teig verkneten.
\nAbgedeckt 1 Stunde bei Raumtemperatur ruhen lassen, bis der Teig sich in etwa verdoppelt hat.<\/p>\n

3 Den Teig nochmals gut durchkneten und auf einer bemehlten Arbeitsfl\u00e4che zu einem Rechteck von 50 x 40 cm ausrollen. Teig l\u00e4ngs in 3 gleichgro\u00dfe Teile teilen.<\/p>\n

4. Vanilleschote der L\u00e4nge nach aufschneiden und das Mark auskratzen. Danach Vanillemark mit Quark und Honig glattr\u00fchren und auf den Teigstr\u00e4ngen verstreichen.
\nHierbei einen kleinen Rand lassen. Teigstr\u00e4nge von der l\u00e4ngeren Seite aus aufrollen und an den Enden gut zusammendr\u00fccken.<\/p>\n

5. Jetzt die Str\u00e4nge auf ein mit Backpapier belegtes Backblech geben, zu einem Zopf flechten und Abgedeckt weitere 25 \u2013 30 Minuten bei Raumtemperatur ruhen lassen.<\/p>\n","protected":false},"excerpt":{"rendered":"

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