Quark cake made from yeast dough with raisins for Easter
Portions: 6 persons | Preparation: 200 minutes
These Easter cookies are tender, flavorful and soft. Yeast dough is quite easy to prepare, but takes some time. Small quark cakes made from yeast dough and raisins will certainly delight adults and children alike and should therefore definitely be baked for Easter. Just try the recipe and see for yourself.
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Ø 5 out of 5 stars ( 3 votes )
- 2 tsp dry yeast
- 200 ml milk
- 200 g quark
- 2 eggs
- ¹⁄₂ tsp salt
- 100-150 g sugar
- 50 g butter, + something for brushing
- 550-600 g flour
- 100 g raisins
- icing, to taste
- sprinkles, to taste
- Baking tins for Easter cakes
- Wooden sticks
- Dissolve the yeast in warm milk.
- Mix the quark, eggs, salt, sugar and melted butter in a bowl.
- Add this mixture to the milk and yeast.
- Wash the raisins, dry well, mix with the flour.
- Gradually add the flour mixture to the liquid ingredients.
- Knead a dough out of it.
- Knead a little more on a lightly floured work surface.
- Put in a bowl, cover with a towel.
- Kead in a warm place for approx Leave to rise for 1.5 hours.
- Then knead again, leave to rest for another 40 minutes.
- Divide into portions and place in buttered baking tins.
- Only half or one-third full.
- Let on the table for a while leave to rise.
- Put in the preheated oven and bake at 180°C for about 20 minutes.
- Check with a wooden skewer or toothpick whether the pastry is done. It should remain dry.
- Take the quark cake out of the oven and let it cool down.
- Then decorate with icing and sprinkles and serve for Easter.
You can soak the raisins in some rum before adding them to the batter. This will make them juicier and give the cake an extra aroma.