AdventurerKitaForstWe always bake Martins-Wicken on Martinstag. This old tradition is as popular with small children as with older children. The rolls are made of quark oil dough, because they become very loose and fluffy, are not crumbly and can be wonderfully shared. - and also by children's hands.
In addition, a quark oil dough bun tastes even without "cover" and is by no means dry.
Due to the simple way of making it is not difficult to make successful rolls, which all look very tasty. See for yourself how easy this can be.
Children have joy in sharing and joy in being "gifted" and this gesture is just lived and passed on by Saint Martin.
Have fun with it.
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Put on an apron, crawl your sleeves back and wash your hands. Now you can get started. Get all the ingredients and utensils ready.
First put all the dry ingredients in a bowl. Weighs the flour and sugar. Add the baking powder and a pinch of salt.
Mix everything with a spoon.
Then all the liquid or soft ingredients are added. Pick up an entire egg and add it to it. Weighs the quark, messes oil and milk and pours it into the bowl.
Kneads everything to a smooth dough. Add some flour if the dough is still sticky.
When the dough is prepared, you can also start to form it as a roll or wake. Cut a piece of dough with the spoon or knife. This should not be bigger than what fits on a tablespoon. (The amount of dough should fit into children's hands!)
Put some flour on the base and on the hands of the child.
Then you can start to form a roll out of the dough.
The shape is not so important here, the dough is almost twice as large when baking, thus also unshaped rolls become great.
The first contact with dough is very exciting for children. Give them time to explore the dough.
If the bun likes, then put it on the base.
Take a child's knife and press a notch in the middle of the roll. This shows the children already now that this bun is later divided into two pieces.
Place the prepared dough pieces on a sheet with baking paper.
They can still be a bit floury outside, that doesn't matter. Further processing of the dough pieces is not necessary.
Put them on the sheet with plenty of distance, because they become almost twice as big.
Put the sheet in the oven and bake the rolls for about 8-10 minutes at 180 degrees of recirculation. When they turn brown, they are ready.
After baking, let them cool down briefly on the sheet and then put them in a bread basket. (They could still be a little warm!)
Baked and consumed on Martinstag they taste best!
The rolls are ready to share. Break it in the middle.
Children do this quite well by the previously pressed indentation.
Find a friend, sister or brother, mom or dad and share the rolls. "Gift" one half of your rolls to others.
Shared joy is double joy! Have fun trying out.
Materials
Directions
Put on an apron, crawl your sleeves back and wash your hands. Now you can get started. Get all the ingredients and utensils ready.
First put all the dry ingredients in a bowl. Weighs the flour and sugar. Add the baking powder and a pinch of salt.
Mix everything with a spoon.
Then all the liquid or soft ingredients are added. Pick up an entire egg and add it to it. Weighs the quark, messes oil and milk and pours it into the bowl.
Kneads everything to a smooth dough. Add some flour if the dough is still sticky.
When the dough is prepared, you can also start to form it as a roll or wake. Cut a piece of dough with the spoon or knife. This should not be bigger than what fits on a tablespoon. (The amount of dough should fit into children's hands!)
Put some flour on the base and on the hands of the child.
Then you can start to form a roll out of the dough.
The shape is not so important here, the dough is almost twice as large when baking, thus also unshaped rolls become great.
The first contact with dough is very exciting for children. Give them time to explore the dough.
If the bun likes, then put it on the base.
Take a child's knife and press a notch in the middle of the roll. This shows the children already now that this bun is later divided into two pieces.
Place the prepared dough pieces on a sheet with baking paper.
They can still be a bit floury outside, that doesn't matter. Further processing of the dough pieces is not necessary.
Put them on the sheet with plenty of distance, because they become almost twice as big.
Put the sheet in the oven and bake the rolls for about 8-10 minutes at 180 degrees of recirculation. When they turn brown, they are ready.
After baking, let them cool down briefly on the sheet and then put them in a bread basket. (They could still be a little warm!)
Baked and consumed on Martinstag they taste best!
The rolls are ready to share. Break it in the middle.
Children do this quite well by the previously pressed indentation.
Find a friend, sister or brother, mom or dad and share the rolls. "Gift" one half of your rolls to others.
Shared joy is double joy! Have fun trying out.
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