Veganpassion Blog

Stina Spiegelberg

Stina Spiegelberg

Quark Bunnies

Quark bunny

Easter!!!! Stand at the door! And – you know me – for me, Easter and yeast dough go together like chocolate and mousse. That’s why we have the absolutely juiciest yeast dough recipe of all time for you today. 

So, if you’ve been wary of yeast dough and it doesn’t rise or is super dry, then this is the recipe for you. Juicy, super airy, and juicy!

By the way, my little one also loves the dough and sometimes gets a small piece of it. Then she jumps with happiness through the living room and smacks her lips loudly…

I bought a large cutter online for the pretty bunny shape, so it definitely works. Alternatively, you can cut out a template from cardboard and use it to cut the bunnies into shape.

This recipe is:

  • super airy
  • a classic for Easter and otherwise
  • perfect for coffee and cake
  • vegan and purely plant-based
  • for cake lovers and hobby bakers
  • a happy recipe
  • for kids and adults (of course!)
  • a must-have even for professionals!
Quark bunny

For the dough, put the flour and sugar in a mixing bowl. Crumble in the yeast. Add quark, milk, and oil. Then knead with the dough hook of the mixer for 5 minutes at medium speed. Shape into a ball and leave to rise in a warm place (<40°C) for 2 hours.

Roll out the dough on the work surface to a thickness of 2cm. Then cut out the bunnies.

Preheat the oven to 200°C top/bottom heat, then bake the bunnies in it for about 15 minutes until golden. 

Quark bunny

Fill a plate with sugar and press the hot bunnies straight into it. If enough sugar doesn’t stick (or the bunnies are already cold), you can spread some cream on them and stick the sugar on.

The bunnies are delicious at any time of the day – warm or cold and a super nice gift for Easter brunch!

Enjoy it and happy Easter!

Quark bunny

Quark Bunny

STINA SPIEGELBERG
If you've been wary of yeast dough and it doesn't rise or is super dry, then this is the recipe for you. Juicy, super airy, and juicy!
Prep time 15 mins
Baking time 15 mins
Walk time 2 hrs
Course Chocolate, Easter, Sweets & Baking
Servings 4 large yeast bunnies

Ingredients
  

Yeast dough:

  • 400 g Wheat flour type 450
  • 60 g Sugar
  • 20 g Fresh yeast
  • 200 g Vegan quark from Sojade
  • 100 mL Oat drink
  • 80 g Vegetable oil

Sugar coat:

  • Some vegan cream
  • 100 g Sugar

Instructions
 

  • For the dough, put the flour and sugar in a mixing bowl.
  • Crumble in the yeast.
  • Add quark, milk, and oil.
  • Then knead with the dough hook of the mixer for 5 minutes at medium speed.
  • Shape into a ball and leave to rise in a warm place (<40°C) for 2 hours.
  • Roll out the dough on the work surface to a thickness of 2cm. Then cut out the bunnies.
  • Preheat the oven to 200°C top/bottom heat, then bake the bunnies in it for about 15 minutes until golden.
  • Fill a plate with sugar and press the hot bunnies straight into it.
  • If enough sugar doesn’t stick (or the bunnies are already cold), you can spread some cream on them and stick the sugar on.
Keyword Bunny, Easter, natürlich vegan, Vegan quark
Quark Bunny

Inspiration

Share this post

Leave a Comment

Your email address will not be published.

Rezept Bewertung