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

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

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  • Easy to prepare
  • 8 portions
  • 140 minutes
Jan, 18. 12. 2025

Classic quark buns made from honest yeasted dough. Clear ingredients, starter, step-by-step method, times and number of servings. A recipe like from grandma.

Honest yeasted buns are the essence of home comfort. This dough is delicate, elastic and holds the juicy quark filling very well. Thanks to the starter and a short final rise on the tray, they puff up into beautifully fluffy rolls. To suit your taste you can bake them close together „for pulling apart“, or with spaces for crispier edges.

For 8 portions

Ingredients

Dough:

Quark filling:

To finish:

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.

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