Marillenknödel aus Topfenteig | Backe backe Ofner

Apricot dumplings made with quark dough: Briefly mix 80g (lukewarm) butter with 250g quark (or curd cheese), 1 medium egg, 150g all-purpose flour (type 480), and 1g salt in a bowl, then knead by hand to form a dough. Wash and pit the apricots. Take portions of the quark dough from the bowl, wrap each apricot in a piece, and place in lightly salted water in a pot of boiling water for about 15 minutes. Heat 60g butter together with 40g breadcrumbs and 40g sugar, and roll the dumplings in the mixture after cooking. ;-) Thanks to the Sonnleitner apricot farm for their support! ``` Subscribe to my YouTube channel: https://www.youtube.com/user/DERBACKP... Visit my Facebook page:   / ofnerderbackprofi   Check out my website: http://www.derbackprofi.at Baking course dates: http://www.derbackprofi.at/brotbackku... My online bakery: http://www.derbackprofi-shop.at My organic bread mixes: http://www.derbackprofi-shop.at/bioba...