Wednesday, May 8, 2013

Kwarkbollen - the dutch scones

After sharing a recipe of scones and telling you about a lovely dutch version, I couldn't let you wait on this better version of scones. But first: Let me teach you a lesson in dutch. No, honestly all I really want to do is find a good translation for kwarkbollen, but there doesn't seem to be any. 'Kwark' is spelled Quark in English -appearantly- and is something like cottage cheese. But it's really more like a thick yoghurt. 'Bollen' is just the Dutch word for buns or bread. So the recipe I'm sharing with you is for quark/cottage cheese/thick yogurt buns/bread. You see why I decided to go with the original name?

Having that said, I have to admit we're not making buns. We're making one massive 'bol'. Unless of course, you decide to make buns. The idea of kwarkbollen in a bite-sized version already makes me drool.

Kwarkbollen (Quark buns)
1 'bread' of 28 cm - inspired by Okoko

250 grams flour
3 tablespoons milk powder
3 teaspoons baking powder
250 grams quark or (Greek) yogurt
2 tablespoons oil
2 eggs
1 teaspoon vanilla
2-4 tablespoons (vanilla) sugar
150 grams raisins

1. Sift the flour, milk and baking powder together into a large bowl.
2. In a smaller bowl, weigh the wet ingredients and the sugar. Mix them all together until smooth.
3. Make a well in the bowl with the flour and pour in your wet ingredients. Now mix those together - I like to use a fork and 'break down' the walls of flour at the sides as I go.
4. Lastly, add the raisins and roughly mix those in.
5. Line or grease a 28 cm (11 inch) cake tin. Spread the batter out thinly onto the cake tin. Don't worry about the 'bun' being very thin, it will double in size during baking. For small buns, line or grease a baking tray and drop little circles of dough onto it, leaving enough space for them to rise. Better yet, line a cupcake tin with cupcake wrappers and fill those for three quarters tops.
6.  Bake in a preheated oven of 180 degrees Celsius or 350 degrees Fahrenheit for about 20 minutes. Spread milk over the cake-bread in the last 4-5 minutes for a slightly darker and softer crust.

You can see from the recipe how confused I am about what to call my kwarkbollen. It's not a bun, it's definitely not bread, it doesn't really go for cake either. This means it is a dutch version of scones. Scones are also these -admittedly delicious- things that are neither cake nor bread nor buns but everything in between. They both go very nice with jam and cream and they both include raisins. I think the kwarkbollen are slightly sweeter, slightly more moist and have a softer texture, but overall I'd say kwarkbollen are just a dutch version of scones.Try it out and tell me if you disagree!

Also, let's face it: the Dutch do it Better. 

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