You will need: Firebricks/spacer grate
Top heat: approx. 220-250°C
Preheating: approx. 30 minutes
Working hours: 25 minutes
Baking: ca. 20-25 minutes

Ingredients (for 10 pieces)

For the curd oil dough:

• 250 g low-fat quark
• 100 g sugar
• 1 egg (size M)
• 10 tbsp (100 g) cooking oil
• 400 g wheat flour type 405
• 1 pack. Baking powder
• 1 pinch of salt

In addition:

• some butter for the trays
• 1 egg yolk
• 2 tablespoons milk
• 10 raisins
• 10 whole almonds
• flaked almonds to taste

Heat the Merklinger to approx. 220-250°C.
Grease two baking trays with butter.


For the curd oil dough:
Place the quark, sugar, egg and oil in a mixing bowl and mix with the whisk on a hand mixer until smooth.

Mix the flour, salt and baking powder in a bowl and add to the quark mixture.
Mix into a crumbly mixture using the dough hook of a hand mixer. Transfer to the work surface and knead quickly with your hands to form a smooth dough.

Weigh out 10 pieces of dough, 15 g each, and roll into small balls. Weigh out another 10 pieces of dough, each weighing 60 g, and roll out into strands approx. 20 cm long. Make them taper at the ends. Shape each strand of dough into a ball and place on the prepared baking trays.

Whisk the egg yolk with the milk and brush the St. Martin's geese with it. Decorate each with a raisin as an eye and press an almond into the dough as a beak.
Sprinkle the "wings" with flaked almonds if desired.

Place the trays on the spacer grid on the firebricks in the hot Merklinger.

Bake the St. Martin's goose for approx. 20-25 minutes until golden brown.

Then remove from the Merklinger and leave to cool on a wire rack.