💡 At a Glance
- •The Treat: Soft, ultra-moist Easter bunnies made from a quick quark dough, brushed with melted butter, and rolled in sugar.
- •Total Time: Super quick prep with a short bake time—no waiting around for dough to rise!
- •Method: Mix the dough in your Thermomix®, cut out the bunnies, bake, and roll in sugar while warm.
These quick and easy quark Easter bunnies are a huge holiday favorite and guaranteed to be the cutest showstopper on your spring brunch table!
While these fluffy no-yeast bunnies are perfect for Easter, you don’t have to wait for spring—you can make them all year round whenever you’re craving a soft, melt-in-your-mouth sweet treat.
The process is completely fuss-free and straightforward, turning out perfectly every single time!
Best of all? Unlike traditional yeast doughs, this quick quark dough requires zero rise time, so you can jump straight into baking.
In this quick and easy recipe with simple step-by-step instructions, I’ll show you just how effortless it is to whip up these adorable and downright delicious sweet Quark bunnies in no time!
Why You’ll Love These Quark Bunnies:
- A huge favorite around Easter time.
- Tastes amazing all year round.
- Pillow-soft and moist thanks to a quick Quark-and-oil dough.
- Super easy to make and practically fool-proof.
- A total hit with kids!
- Great as a quick snack or alongside your afternoon coffee.
My Top Tips for Making Quark Bunnies
Coat the bunnies while they’re still warm—it helps the sugar stick so much better!
If your dough feels too soft or sticky, just work in an extra tablespoon of flour at a time until it firms up.
If you don’t have low-fat Quark on hand, regular full-fat Quark works like a charm, too.
Feel free to dust the bunnies with powdered sugar instead of rolling them in granulated sugar.
Keep a close eye on the oven near the end of the bake time so they don’t get too brown.
Can You Make These Ahead of Time and Store Them?
These cute little quark bunnies are definitely best enjoyed fresh the day they’re baked!
That said, they’re still super delicious the next day.
Just keep in mind that quark-oil dough can dry out a bit over time.
To keep them soft, serve them right away or store them in an airtight container. (Pro tip: Make sure they cool completely before putting them away so that sweet butter-and-sugar coating sets up nicely!)
Want to get a head start? You can actually whip up the dough in advance and keep it in a sealed container in the fridge for 2 to 3 days.
You can even freeze the dough! It’ll keep beautifully in the freezer for a few months.
When you’re ready to bake, just let the frozen dough thaw overnight in the fridge.
Quark-Oil Dough FAQs
What ingredients do you need for Quark bunnies?
For the Quark oil dough:
- 220 g low-fat Quark
- 20 g whole milk
- 1 large egg
- 80 g sunflower oil (or canola oil)
- 70 g granulated sugar
- 1 packet vanilla sugar
- 400 g all-purpose flour
- 1 tsp baking powder
- 1 pinch of salt
For brushing and coating:
- 80 g butter (melted)
- 100 g sugar + 1 packet vanilla sugar
- 1 tsp cinnamon (optional)
Note: You’ll find the full exact measurements and step-by-step directions down below in the recipe card.
How to Make German Quark Easter Bunnies
Instructions:
Add all dough ingredients to the mixing bowl and knead for 2 min. / Dough Mode until you get a smooth, supple dough.
Transfer the dough to a bowl, cover it, and let it rest for about 10 minutes.
Meanwhile, preheat your oven to 350°F convection (180°C) or 400°F conventional (200°C) and line two baking sheets with parchment paper.
Transfer the dough to a silicone mat, give it a quick knead by hand, and roll it out.
Alternatively, you can roll it out right on your countertop—just be sure to lightly flour the surface first!
Roll the dough out to about ¼-inch thick (0.5 cm) and cut out your shapes using bunny cookie cutters.
Gather the dough scraps, re-roll, and cut out more bunnies until you’ve used up all the dough.
Place the bunnies on your baking sheet, brush them with melted butter, and bake in batches for 10 to 12 minutes.
Once they’re golden brown, pull them out of the oven.
Keep in mind, the longer these little bunnies bake, the drier they’ll get.
So be sure to keep a close eye on them toward the end of the baking time!
As soon as the bunnies come out of the oven, brush them with another layer of melted butter and immediately dip the buttery side into granulated sugar (or a delicious cinnamon-sugar mix!).
Transfer them to a wire cooling rack and let them cool.
Enjoy!
Note: You’ll find the exact measurements and full step-by-step instructions down in the recipe card below.
The listed prep and cook times are an average estimate.
Now, have so much fun baking these sweet treats, and enjoy every single bite!
If you loved my quick recipe for Quark Easter Bunnies, you’ll definitely want to check out my delicious Mini Franzbrötchen! 🙂
Happy baking,
Christoph
P.S. Don’t want to miss a recipe? Be sure to follow along on Pinterest or Instagram ❣
Did you make this recipe?
If you loved it, please leave me a comment below and give it a 5-star rating! 🙂
Quark Easter Bunny Pastries
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Zutaten
For the Quark Dough:
- 220 g Low-fat Quark
- 20 g Milk 3.5% whole milk
- 1 Egg medium
- 80 g Sunflower oil or canola oil
- 70 g Granulated sugar
- 1 packet Vanilla sugar
- 400 g All-purpose flour
- 1 tsp Baking powder
- 1 pinch Salt
For Brushing and Coating:
- 80 g Butter melted
- 100 g Granulated sugar + 1 packet vanilla sugar
- 1 tsp Ground cinnamon optional
Zubereitung
- Add all dough ingredients to the mixing bowl and knead for 2 min / Dough Mode until a smooth, supple dough forms.
- Transfer the dough to a bowl, cover, and let it rest for about 10 min.
- Preheat your oven to 180° convection or 200° conventional and line 2 baking sheets with parchment paper.
- Gently knead the dough again by hand on a silicone mat, then roll it out. Alternatively, roll it out on a lightly floured work surface.
- Roll the dough out to 0.5 cm thick and cut out shapes using bunny cookie cutters.
- Gather and knead the dough scraps, roll out again, and cut out more bunnies until all the dough is used up.
- Place the bunnies on the prepared baking sheet, brush with melted butter, and bake one sheet at a time for 10-12 minutes. Remove from the oven once they are golden brown. Keep in mind that the longer they bake, the drier they’ll get—so keep a close eye on them toward the end of the baking time!
- Remove the Quark bunnies from the oven, immediately brush with melted butter once more, and press the buttered side right into the sugar (or cinnamon-sugar mixture).
- Transfer to a wire cooling rack and let cool.
Notes
- These little Quark bunnies taste best fresh on the day they’re baked.
- They’re still delicious the next day, too! Just keep in mind that Quark dough tends to dry out over time, so be sure to store them in an airtight container or serve them right away. (Make sure they cool completely before storing so the sweet butter coating sets properly!)
Quark Easter Bunny Pastries
Click stars to rate now
Zutaten
For the Quark Dough:
- 220 g Low-fat Quark
- 20 g Milk 3.5% whole milk
- 1 Egg medium
- 80 g Sunflower oil or canola oil
- 70 g Granulated sugar
- 1 packet Vanilla sugar
- 400 g All-purpose flour
- 1 tsp Baking powder
- 1 pinch Salt
For Brushing and Coating:
- 80 g Butter melted
- 100 g Granulated sugar + 1 packet vanilla sugar
- 1 tsp Ground cinnamon optional
Zubereitung
- Add all dough ingredients to the mixing bowl and knead for 2 min / Dough Mode until a smooth, supple dough forms.
- Transfer the dough to a bowl, cover, and let it rest for about 10 min.
- Preheat your oven to 180° convection or 200° conventional and line 2 baking sheets with parchment paper.
- Gently knead the dough again by hand on a silicone mat, then roll it out. Alternatively, roll it out on a lightly floured work surface.
- Roll the dough out to 0.5 cm thick and cut out shapes using bunny cookie cutters.
- Gather and knead the dough scraps, roll out again, and cut out more bunnies until all the dough is used up.
- Place the bunnies on the prepared baking sheet, brush with melted butter, and bake one sheet at a time for 10-12 minutes. Remove from the oven once they are golden brown. Keep in mind that the longer they bake, the drier they'll get—so keep a close eye on them toward the end of the baking time!
- Remove the Quark bunnies from the oven, immediately brush with melted butter once more, and press the buttered side right into the sugar (or cinnamon-sugar mixture).
- Transfer to a wire cooling rack and let cool.
Notes
- These little Quark bunnies taste best fresh on the day they're baked.
- They're still delicious the next day, too! Just keep in mind that Quark dough tends to dry out over time, so be sure to store them in an airtight container or serve them right away. (Make sure they cool completely before storing so the sweet butter coating sets properly!)
