The week before Easter is always special. Everywhere it smells of yeast braid and fresh spring flowers - and many kitchens are baked, tinkered, prepared. And what would Easter time be without homemade curd rabbits? With this simple recipe you can do the juicy, sweet pastry without yeast - perfect if you want to go quickly. Whether for the Easter breakfast, coffee or as a gift - these curd rabbits are guaranteed to bring joy to the table. Let us get straight to the point!
What makes curd rabbits so special?
Quark rabbits are special because they are so quickly and easily prepared - and still incredibly tasty! Maybe you remember the curd rabbits that grandma always baked in the past? The fragrance from the oven, the vanilla aroma and the golden crust - just heavenly! And when the week before Easter becomes hectic again, curd rabbits are the perfect solution:
- You are baked quickly
- Taste best, but stay soft the next day
- Can be shaped with the children
- And: You provide an Easter mood directly!
The dough is a classic curd-oil dough: no yeast dough, no waiting. Simply mix all the ingredients, roll out, shape and go into the oven. Thanks to the quark, the rabbits remain nice and juicy and soft without being too sweet - perfect for breakfast, for Easter coffee or simply in between.
Also discover a delicious and simple oneRecipe for juicy Easter lamb.
Bake quark rabbits: simple recipe
Ingredients for approx. 10–12 pieces
- 250 g of lean curd
- 100 g of sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 1 egg (size m)
- 80 ml of sunflower oil (or another neutral oil)
- 80 ml milk
- 400 g wheat flour (Type 405)
- 1 package baking powder
To spread:
- 1 egg yolk
- 1-2 tablespoons of milk
Optionally for decoration:
- Rosins for the eyes
- Hail sugar, frosting or powdered sugar
Step-by-step instructions
- Pull the oven to 180 ° C top/bottom heat.
- Mix in a large bowl of curd cheese, sugar, vanilla sugar, salt, egg, oil and milk.
- Mix the flour and baking powder, then add to the curd mass in portions and process it into a smooth dough with your hands (or ketthaken).
- Roll out the dough on a slightly floured area approx. 1–1.5 cm thick.
- Cut out the bunnies with a rabbit cutter (or also freehand with a knife) and place on a sheet metal covered with baking paper.
- Mix the egg yolk with milk, brush the curd rabbits with it and decorate them as desired.
- Baking time: approx. 15-18 minutes until the bunnies are golden yellow.
- Let cool briefly after baking - and enjoy! Decorate the curd rabbits with colorful sugar beads or chocolate pieces. Small raisins or chocolate drops are suitable for the eyes. Sprinkle a hint of powdered sugar over it - and the rabbits are perfect eye -catchers on the Easter board.
Tipp:If you like, you can also refine the dough with a touch of lemon zest or some cinnamon. Fine chopped almonds or hazelnuts also fit for a nutty note.
Also discover some delicious onesRecipes for sugar -free Easter sweetness.
Tips & variants for creative curd rabbits
- With chocolate twist:Put a handful of chocolate drops in the dough - particularly popular with children.
- For extra gloss:After baking, brush with some melted butter and roll it in sugar - a small twist that my grandma used to do.
- Vegan hill:Replace egg, milk and curd with herbal alternatives - also works wonderfully.
- No rabbit cutter at hand?Use a glass to put out circles and shape simple rabbit heads with ears - also works wonderfully!
- Don't bake too long!If you get too dark, you lose your fluffy texture.
- It is best to enjoy fresh:On the baking day they taste the best.
- For longer freshness:Store in an airtight can or freeze in portions.
What makes curd rabbits so special is not only the taste, but also their symbolism. They stand for spring, new life and joy. Packed in pretty bags, they are a loving souvenir for neighbors, friends or family.
Especially in the week before Easter, if everything screams a bit of deceleration, it is nice to have a recipe at hand that conjures up a smile without much effort.
