Easter Quark-Oil Pastries 🐰 🐣 🌱

We've been whisking away in our Mixcover kitchen again, and this time we tried out a recipe for Easter. The result was delicious, and everything was gobbled up in no time. This quark oil dough is something different from the usual cookies on a baking sheet. The pieces don't turn out firm and "crispy," but rather fluffy and remind you a bit of thin donuts or buttery pastries.

Give it a try yourself and enjoy. We wish you success!

Easter Quark Oil Pastries

Ingredients for approx. 2 baking sheets:

• 400g flour, Type 550
• 250g low-fat quark
• 1 untreated lemon
• 100g sugar
• 70g neutral oil (e.g. sunflower oil)
• 50g milk
• 1 egg
• 1 packet baking powder
• 1 packet vanilla sugar

For the sugar topping:

• 80g butter
• 100g sugar

Instructions:

1. Put the flour and quark into the mixing bowl. Wash a lemon, zest about half of it, squeeze the lemon completely, and add the zest and juice to the mixing bowl. Add the remaining dough ingredients and knead for 1 minute 30 seconds on the dough setting. Tip: Squeezing the lemon works best with our mixcover citrus press, which sits directly on the mixing bowl and has matching press cone sizes for different citrus fruits.

2. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. In the meantime, rinse the mixing bowl.

3. Preheat the oven to 170 °C convection and line the baking sheet with baking paper, e.g. with mixcover's sustainable reusable baking paper.

4. Put butter in the mixing bowl and melt it for 4 minutes at 60 °C on level 1. Put sugar on a flat small plate.

5. Roll out the dough on a well-floured work surface to about 1 cm thick (dust the rolling pin well too, as the dough is sticky). Cut out the Easter shapes and place them on the baking sheet. Tip: The cookie cutters should not be too small or delicate.

6. Brush the pastries with the melted butter and bake on the middle shelf of the oven for 10-20 minutes until light golden with gentle browning. Baking time may vary, so check occasionally.
   
   

7. Remove from the oven and brush the still-warm pastries again with melted butter and dip in the sugar. Let cool on the baking sheet or a wire rack. Delicious!

Tip: The pastries taste best fresh! Otherwise, store in an airtight container. Instead of a lemon, you can also use half an untreated orange.