Easter is fast approaching, and I have the perfect Easter Breakfast Treat for you guys: sweet bunny rolls. They’re made from a sweet quark oil dough, which you’ve already seen in a slightly different form in the appelkuchen post.

That dough can pass as an enriched yeast dough and because it doesn’t require any rise times, it can be whipped up in a pinch and you can go from gathering ingredients to serving bunny rolls in about 40 minutes.

All that’s on the last photo (the heads on a stick are 8×11 cm / 4.3×4.1 inches) was made from 1 batch of dough.

You need:

• 350g all purpose flour
• 2 tsp baking powder
• 150g quark
• 50g oil
• 50g milk
• 1 large egg
• 50g sugar
• 1 tsp powdered lemon peel or vanilla paste

Pre-heat the oven to 160°C / 320F (convection fan on).

Mix all the ingredients together and give it a short knead. You end up with a smooth, stiff dough that you can roll out to about 1cm thickness immediately.

Use a cookie cutter to cut out bunnies or other easter related shapes. Just don’t pick anything too small and detailed, the dough will puff up a lot.

Decorate your bunnies with raisins or chocolate chunks. Poke them in deep or they’re going to fall off. I made the bunnies at work on tuesday and freckles are all the rage with the kindergarten kids at the moment.

Bake the bunnies in a preheated oven for about 20 minutes, then let them cool on a rack for bit.

They’re best fresh from the oven, but cut open and made up as a butter and jam sandwich on the next day is also great.

Enjoy!