Yeast Rolls with Blackberry Soy Quark Filling

Ingredients

• 225 g spelt flour (Type 630 + 1 tablespoon for handling)
• 225 g whole wheat flour
• 7 g dry yeast
• 1 pinch salt
• 2 tsp Cinnamon
• 30 ml neutral plant oil (e.g., rapeseed) + 1 tsp for greasing
• 4 tbsp agave syrup
• 70 g dried dates (pitted)
• 45 g almonds (3 Tbsp)
• 70 g blackberries
• 70 g soy quark
• 1 tsp raw cane sugar powdered

Instructions

1. 1.

   Mix both flours with dry yeast, a pinch of salt and cinnamon in a large bowl. Whisk oil with 200 ml lukewarm water and agave syrup, then gradually stir into the flour mixture. Knead everything into a smooth dough that pulls away from the bowl; add more lukewarm water or flour if needed. Cover the dough and let it rest in a warm place for one hour.

2. 2.

   While the dough rests, roughly chop dates and pulse with almonds in a stand mixer until finely ground. Wash blackberries and drain them. Add berries and soy quark to the date mixture in the mixer and blend briefly.

3. 3.

   Roll out the rested dough on a lightly floured surface into two rectangles (about 20 x 40 cm). Spread half of the blackberry filling onto each rectangle, leaving a 2‑cm border along the long side, then brush with water.

4. 4.

   Roll each rectangle up toward the long side, keeping the free edge, and cut crosswise into 10–12 pieces. Grease an ovenproof pan (about 20 x 30 cm) with remaining oil. Place the rolls upright side by side in the pan, cover, and let rise again for 30 minutes.

5. 5.

   Bake the berry rolls in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 20–25 minutes until golden brown. Remove, cool slightly, then dust lightly with powdered sugar before serving.