Gorizer Gibanze

50 min. (without standing time), elaborate For the yeast dough:

Prepare a yeast dough from the ingredients for the dough and rest it for half an hour.

For the filling:

Mix yolks with sugar until creamy. Add vanilla sugar, snow, quark and lemon peel and mix lightly.

Roll out the dough into a round shape. Score dough in 6 parts about 10 cm from the edge. Brush the “inner part” with warm butter, spread a fifth of the curd filling evenly on it and sprinkle with raisins.

Pull out a hanging corner like strudel dough so that the dough covers the entire filling. Repeatedly brush a fifth of the curd filling on top. Then pull out the next corner, place it over the curd filling and brush it with warm butter. Repeat this process until all the curd filling and dough pieces have been used. Do not spread butter on the last tip of dough.

Bake in the oven at 200 degrees for about 30 minutes. On the spot brush with sugar water and sprinkle with a mixture of sugar, vanilla and cinnamon.

Drink:

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