Preparation
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1Preheat oven, line baking tray with baking paper. Mix the quark, milk, Mazola®, egg, sugar, vanilla sugar and salt into a cream.
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2Mix the flour, delicate Kölln flakes and baking powder and knead together with the curd cream to form a dough.
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3Form the dough into 10 apricot-sized and 10 walnut-sized balls. Using an almond stick, place a small ball on top of a large one. Press almond flakes as wings and almond sticks as beak into body and head. Whisk egg with milk. Brush the chicks with egg and bake on the middle shelf.
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4Top/bottom heat: 180°C Circulating air: 160°C Baking time: approx. 20 minutes
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59 g protein, 40 g carbohydrates, 3 g fiber, 15 g fat, 337 kcal / 1,412 kJ
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6Place the balls on top of each other, two whole almonds as ears and you get an Easter bunny. Preparation time: 20 minutes
Author: Peter Kölln
Photographer: Show Heroes
Ingredients
Serving(s)
1
Ingredients for approx. 10 rolls:
125 G
Low-fat quark
50 ml
low-fat milk
6 EL
Mazola® germ oil
1
Egg (weight class M)
5 EL
Sugar
1 pack
vanilla sugar
1 prize
Salt
260 G
Wheat flour type 405
140 G
Delicate Kölln Oat Flakes
1 pack
baking powder
30 G
Almond leaf
30 G
Almond stick
To spread:
1
Egg (weight class M)
2 EL
low-fat milk
