Description
Luftig-lockere Quarkbrötchen mit zarter Kruste, goldgelb gebacken. Innen saftig, mild-süß und vanillig im Geschmack. Perfekt zum Frühstück – in nur 30 Minuten frisch auf dem Tisch!
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 (conventional oven) or gas mark 3. Line a baking tray with baking paper to prevent the buns from sticking.
- Place the Magerquark, eggs, sugar, vanilla sugar, and a pinch of salt into a large mixing bowl. Using the whisk attachments of a hand mixer, mix these ingredients together until you have a smooth and well-combined mixture.
- In a separate bowl, mix the flour and baking powder together. This ensures the baking powder is evenly distributed throughout the dough.
- Gradually add the flour and baking powder mixture to the wet ingredients in the large bowl. Start mixing with the whisk attachments of your hand mixer until the dough begins to come together.
- Once the dough is too thick for the whisk attachments, switch to the dough hooks on your hand mixer. Continue to knead the dough, adding the flour mixture in portions until everything is well incorporated and a soft, slightly sticky dough forms.
- Using two tablespoons, scoop out approximately nine equal portions of dough and place them in small heaps on the prepared baking tray, leaving some space between each.
- Lightly flour your hands and gently press down each dough mound to shape them into round buns and flatten the tops slightly.
- Place the tray in the preheated oven and bake the quark buns for about 15 minutes, or until they are lightly golden on top.
- Shortly before the end of the baking time, remove the tray briefly and brush the tops of the buns with 1-2 tablespoons of whipped cream. This will give them a shiny and tender crust.
- After baking, transfer the buns to a wire rack to cool. If desired, dust the tops with pearl sugar or powdered sugar while they are still warm.
- Allow the quark buns to cool completely before serving. Enjoy them fresh for the best taste and texture.
Notes
For an extra touch, you can sprinkle the buns with pearl sugar or powdered sugar after baking. These buns are best enjoyed fresh on the day they are made. If you like, you can add raisins or chocolate chips to the dough for a variation. Be careful not to overbake to keep the buns soft and moist.
- Prep Time: 10
- Cook Time: 20
- Category: Brot 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
