Gluten-free blueberry buns and quark buns

DifficultyBeginner

Gluten-free blueberry buns and quark buns are a delicious variation of a traditional bun. Pick your favorite or bake them both!

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Gluten-free blueberry buns and quark buns
Prep Time30 minsCook Time10 minsTotal Time40 mins
Ingredients
Bun dough
Blueberry filling
 300 g blueberries (frozen or fresh)
 4 tbsp potato starch
 sugar
Quark filling
 500 g quark
 2 tbsp lemon juice
 1 egg
 1 dl sugar
 1 tsp vanilla sugar
Directions

Prepare the dough using the recipe for "Gluten-free small buns". Make round balls of dough and place on a baking tray lined with baking paper. Let them rise in a warm place for approx. 30 min.

Press a hole in the middle with a glass for example standard small drinking class making them into a bowl. Press with fingers making the hole more define. Brush the buns with egg before adding the filling.

TIP! If you want to do half with quark and half with blueberry just halve the amounts.

BLUEBERRY
Mix frozen blueberries with potato starch and spoon into the holes. Add generously and press little with fingers. Blueberries will take less space after heating. Sprinkle approx. 1 tsp of sugar on top of each bun.

QUARK
Mix the ingredients and spoon into the holes so they are full.

Bake in 200 degrees for 10-12 minutes. Freeze the leftover buns the same day. Gluten-free buns don't store well in room-temperature.

Ingredients

Bun dough
Blueberry filling
 300 g blueberries (frozen or fresh)
 4 tbsp potato starch
 sugar
Quark filling
 500 g quark
 2 tbsp lemon juice
 1 egg
 1 dl sugar
 1 tsp vanilla sugar

Directions

1

Prepare the dough using the recipe for "Gluten-free small buns". Make round balls of dough and place on a baking tray lined with baking paper. Let them rise in a warm place for approx. 30 min.

Press a hole in the middle with a glass for example standard small drinking class making them into a bowl. Press with fingers making the hole more define. Brush the buns with egg before adding the filling.

2

TIP! If you want to do half with quark and half with blueberry just halve the amounts.

BLUEBERRY
Mix frozen blueberries with potato starch and spoon into the holes. Add generously and press little with fingers. Blueberries will take less space after heating. Sprinkle approx. 1 tsp of sugar on top of each bun.

QUARK
Mix the ingredients and spoon into the holes so they are full.

Bake in 200 degrees for 10-12 minutes. Freeze the leftover buns the same day. Gluten-free buns don't store well in room-temperature.

Gluten-free blueberry buns and quark buns

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