AI-generated image
Quarkbrötchen
Quark bread rolls
Quarkbrötchen: soft, yeast-free German breakfast rolls made with quark and baking powder
In German homes Quarkbrötchen are the Sunday-morning answer to an empty bread bin: no yeast, no rising, just quark, egg, flour and baking powder, shaped and in the oven while the coffee brews. They come out with a thin golden crust and a soft, slightly tangy crumb, best split warm with butter and jam or a slice of cheese. The usual mistake is kneading the dough like bread, which makes the rolls tough and flat; mix only until it comes together. Chef's tip: if your quark is very wet, drain it in a sieve for 10 minutes first, or the dough turns sticky and you end up adding so much flour that the rolls go dry.
- Total time
- 32 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 9 oz quarkfull-fat or 20% fat, drained if watery
- 1 egglarge
- 3 tbsp milk
- 3 tbsp sunflower oil
- 1 tsp sugar
- 1 tsp salt
- 10 ½ oz plain flourplus a little for shaping
- 1 tbsp baking powder
- 1 tbsp milkfor brushing
- 1 tbsp sesame or poppy seeds (optional)
Shop this recipe on Amazon
What you'll need
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Heat the oven to 375°F (350°F fan) and line a baking tray with baking paper.
Step 3: Mix 10 ½ oz plain flour with 1 tbsp baking powder, add to the bowl and stir with a spoon, then bring it together briefly with your hands. Stop as soon as there are no dry patches; the dough should be soft and just slightly tacky.
2 minStep 4: With lightly floured hands, divide the dough into 8 pieces and roll each into a smooth ball. Set them on the tray with space between them.
Step 5: Brush the tops with 1 tbsp milk, scatter with 1 tbsp sesame or poppy seeds if using, and cut a shallow cross or line into each with a sharp knife.
Step 6: Bake for 20–22 minutes, until risen, golden on top and the bottoms sound hollow when tapped. Cool for 5 minutes on a rack and eat warm.
22 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 8 g
- Carbs
- 28 g
- Fat
- 5 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does quarkbrötchen take?
- About 32 minutes in total: 10 minutes to prepare and 22 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
ChipaCheese bread rings
In Paraguay you hear 'chipa, chipa!' called by vendors with big baskets on buses and street corners, and every family bakes it for Holy Week, when chipa is the food of Good Friday. Cassava starch, a little cornmeal, butter, eggs and a lot of hard cheese are kneaded into a dough scented with aniseed, shaped into rings or small rolls and baked in a hot oven, traditionally a domed clay tatakua. It's chewy, crisp outside and best warm with cocido (toasted yerba tea). Chef's tip: the dough should feel soft and slightly greasy; add milk a spoon at a time, as too much makes the chipa spread flat.
Paraguayan
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
SalufPuffy flatbread
Saluf is the everyday bread of Yemenite Israelis, slapped onto a hot pan or taboon in Rosh HaAyin and Sha'arayim in Rehovot and eaten with marak temani, hilbe and zhug. It is soft and blistered, thicker than pita and with no pocket, made to tear and dunk. Home cooks often roll it too thin, which gives a cracker; it should be about 1 cm thick so it stays pillowy. Chef's tip: cook it under a lid on a very hot dry pan for the first minute, which traps steam and puffs it the way a taboon does.
Israeli