Easter treat: Lucky Bunny Easter loaf
Juicy yeast quark dough with power fruit
RECIPE FROM Walter Rau Lebensmittelwerke GmbH
Easter is just around the corner! What could be better than sweetening the holidays with a moist and aromatic yeast quark loaf? The Lucky Bunny Easter loaf impresses with its fluffy dough and a delicious mix of power fruits. This traditional pastry is prepared with a pre-dough and refined with a finely balanced fruit mixture of cranberries, candied orange peel and candied lemon peel. Perfect for Easter brunch!
Preparation time: 50 minutes (without resting time)
Difficulty: ⚫⚫⚪⚪⚪
INGREDIENTS
Ingredients for the starter dough:
- 1000 g wheat flour type 550
- 1000 g water
- 10 g yeast
Ingredients for the yeast curd dough:
- 9000 g wheat flour type 550
- 3000 g water
- 2010 g starter dough
- 750 g whole egg
- 1000 g fresh quark
- 1125 g Beleaf PlantBetter stick
- 1375 g sugar
- 750 g yeast
- 150 g salt
- Lemon and orange zest
For the fruit mixture:
- 2500 g cranberries
- 750 g candied orange peel and candied lemon peel
- 750 g chopped nuts
- 500 ml apple juice
PREPARATION
For the starter dough:
- Mix the starter dough and leave to rest in a covered bowl in the fridge for 12 to 16 hours.
For the yeast quark dough:
- Mix all the ingredients together to form a smooth dough. Kneading time: knead slowly for 2 minutes and quickly for 6 minutes.
- After the dough has rested for 5 minutes, knead in the fruit. After a further 5 to 10 minutes, weigh out 450 g pieces of dough, roll into rounds and place on a baking tray lined with baking paper.
- After ¾ proofing, brush with egg spread, leave to dry and cut with a knife as desired.
- Bake for approx. 30 minutes at 190°C.
TIP
The yeast quark dough is also ideal for raisin rolls, raisin stollen, chocolate rolls with chocolate drops or as a base for sheet cakes.
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