Pockets from Non-Rising Dough with Yeast, Quark, and Plum Jam
20 min
Under an hour
Under Cake Pressure
Ingredients
Preparation method
Make a well in the flour and crumble the yeast into it. Sprinkle with sugar and add salt to the side. Add the egg, lemon zest, and use milk to knead the dough by hand or in a mixer. The dough's consistency is closer to shortcrust pastry than traditional rising dough. Wrap in cling film and place in the fridge for half an hour to an hour.
Prepare the fillings – mix all the ingredients in a bowl.
Then roll out a thin sheet (about 2 mm thick) or smaller sheets – take a piece of dough each time – on a lightly floured surface and measure regular squares with a ruler.
Chef's tip
From the dough, you can easily create filled crescents instead of pockets. Roll out a round sheet, which you divide like a pizza. Place a dollop of filling on the bottom wider base of each 'triangle' and roll towards the center. Gently press the edges with your fingers to keep the filling closed.