Description
Goldgelb gebackene Quarkbrötchen mit zarter Kruste und fluffig-weicher, saftiger Krume. Dezente Süße, feines Vanillearoma und cremiger Quark sorgen für unwiderstehlichen Genuss – in nur 30 Minuten fertig.
Ingredients
Scale
- 250 g Magerquark
- 2 Eier (Größe M)
- 2 EL Zucker
- 1 Päckchen Vanillin-Zucker
- 1 Prise Salz
- 250 g Mehl
- 1 Päckchen Backpulver
- 1–2 EL Schlagsahne
- Backpapier
Instructions
- Preheat your oven to 200°C (electric oven) or gas mark 3. Line a baking tray with a sheet of baking paper to prevent sticking.
- In a large mixing bowl, add the Magerquark, eggs, sugar, vanilla sugar, and a pinch of salt. Using the whisk attachments of a hand mixer, thoroughly mix these ingredients until you achieve a smooth, uniform mixture and the sugar has dissolved.
- In a separate bowl, combine the flour and baking powder. Gradually add this flour mixture to the wet ingredients in the large bowl. Start mixing with the whisk attachments of the hand mixer to incorporate the flour, then switch to the dough hook attachments as the dough thickens. Add the flour mixture in portions to avoid lumps and ensure everything is evenly combined. Continue kneading until a soft, slightly sticky dough forms.
- Using two tablespoons, portion out approximately 9 equal-sized heaps of dough onto the prepared baking tray, leaving some space between each to allow for spreading during baking.
- Lightly flour your hands, then gently press down on the tops of each dough mound to flatten them slightly and shape them into round rolls. This helps them bake evenly and gives them a nice appearance.
- Place the tray in the preheated oven and bake the Quarkbrötchen for about 15 minutes, or until they are lightly golden on top and cooked through. Check for doneness by inserting a toothpick; it should come out clean.
- About 2 minutes before the end of the baking time, remove the tray briefly and brush the tops of the rolls with 1-2 tablespoons of heavy cream. Return them to the oven and finish baking. The cream will give the rolls a beautiful, glossy finish.
- After baking, transfer the Quarkbrötchen to a wire rack to cool. If desired, sprinkle them with pearl sugar or powdered sugar for extra sweetness and decoration.
- Allow the rolls to cool slightly before serving. Enjoy your freshly baked Quarkbrötchen while they are still warm.
Notes
For best results, use cold ingredients straight from the refrigerator. You can adjust the amount of sugar according to your taste. The dough is quite sticky, so dust your hands with flour when shaping the rolls. These Quarkbrötchen taste best fresh on the day they are made but can be reheated briefly in the oven the next day. For a variation, you can add raisins, chocolate chips, or a pinch of lemon zest to the dough.
- Prep Time: 10
- Cook Time: 20
- Category: Brot Rezepte, Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
