Name: Grandma's quark buns made from the best yeasted dough – fluffy and fragrant
Prep time: 140 min
Cook time: 140 min
Total time: 140 min
Yield: 8
Ingredients: 500 g all-purpose flour; 250 ml lukewarm milk; 80 g granulated sugar; 1 cube of fresh yeast (42 g); 2 egg yolks; 100 g melted butter (or good-quality fat); a pinch of salt; finely grated zest of 1 lemon (optional); 1 packet of vanilla sugar; 250 g smooth quark; 1 egg; 2–3 tablespoons powdered sugar (to taste); 1 packet of vanilla sugar; lemon zest (optional); (optional) a handful of raisins soaked in rum; melted butter for brushing; powdered sugar for dusting

Preparation procedure

Starter In a portion of the lukewarm milk mix in 1 teaspoon of sugar, crumble the yeast and add 1 tablespoon of flour. Leave in a warm place to rise for 10–15 minutes.
Dough Sift the flour into a bowl, add the sugar, vanilla sugar, salt and lemon zest. Stir in the yolks, the risen starter and the melted (cooled) butter. Knead into a smooth, elastic dough (10–15 minutes by hand or with a mixer). Cover and let rise for 1 hour until doubled.
Filling Mix the quark with the egg, powdered and vanilla sugar, and optionally lemon zest and raisins.
Shaping the buns Turn the risen dough out onto a lightly floured work surface, roll into a sheet about 1 cm thick and cut into squares about 8 × 8 cm. Place a teaspoon of quark in the middle, carefully seal the seams and form a bun. Place seam-side down in a greased baking pan (close together for soft „pull-apart“, with spaces for crispier edges). Brush the surface with melted butter.
Final rise and baking Let rise for another 15–20 minutes. Bake in an oven preheated to 180 °C for 25–30 minutes until golden.
Finishing Lightly brush the hot buns with melted butter. Once cooled, dust with powdered sugar.

Tip: If you bake the buns close together, lightly coat each piece in melted butter before placing them in the baking pan – after baking they will separate beautifully and remain extra moist.

Total preparation time

Preparation and mixing: 25–30 min
First rise: 60 min
Shaping: 15–20 min
Final rise: 15–20 min
Baking: 25–30 min
Total: approx. 2 h 20 min – 2 h 40 min

Number of servings

About 16–20 buns (depending on the size of the squares)

Conclusion

Grandma’s quark buns are a timeless classic: tender dough, a generous quark filling and a buttery aroma that’s hard to resist. They stay soft even on the second day and are perfect for weekend breakfasts or a festive table. Don’t be afraid to vary them – fill some of the buns with plum jam, poppy seeds or nuts and you’ll have a beautifully varied assortment on the tray.

Grandma's quark buns made from the best yeasted dough – fluffy and fragrant recept

For 8 portions

Ingredients

Dough:

Quark filling:

To finish:

Preparation procedure

Total preparation time

Number of servings

Conclusion

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