Wheat Buns with Strawberry Quark and Lime

Here's how:

• 1

  Pour the sugar, salt, cardamom, and most of the flour into the food processor bowl. Add the butter in small pieces and crumble the yeast over the top.

• 2

  Heat the milk to 20 °C. Pour the milk over the ingredients in the bowl and knead vigorously until the dough is shiny and smooth and pulls away from the sides of the bowl, about 10 minutes. Double the time if you’re kneading by hand. 

• 3

  Let the dough rise under a kitchen towel in the bowl until it doubles in size, about 30 minutes. When it has finished rising, it will have a shiny surface.

• 4

  Next, place the dough on a floured work surface and knead it lightly. Divide the dough into two portions. Roll out one portion at a time into a long, flat rectangle. Spread butter over the entire surface of the dough, followed by the Kesella. Sprinkle with sugar and grated lime zest. Roll the dough into a long log and cut into appropriately sized rolls. Cover with a baking cloth and let rise for about 30 minutes.

• 5

  Preheat the oven to 230 °C. Brush the buns with the beaten egg. Place the baking sheet in the center of the oven. Bake the buns for 5–10 minutes, until they are nicely browned. Transfer the buns to a wire rack and let them cool under a kitchen towel.