Light and spongey, quark rohrnudeln are sweet baked dumplings, steamed in a milk bath and served with fresh fruit or jam. They come together in under an hour and are perfect for a weekend breakfast!
If you have never tried Quark Rohrnudeln you’re in for quite a treat! Traditional, original rohrnudeln are similar to baked sweet buns or rolls that you would pull apart. However, these have a quark based dough which makes them much lighter and gives them an almost baked custard type of consistency.
When they are finished baking, the rohrnudeln will be tall and puffed with a golden brown edge. However, be prepared because they will fall or deflate almost immediately. Don’t worry, they will still taste amazing – they will just be a bit flatter. These taste best served straight from the oven and toped with fresh strawberries and whipped cream or a berry jam!
Tips for making quick and easy Quark Rohrnudeln at home
- Don’t forget to preheat the oven before you begin! These are so quick to make and you want to make sure to get them in the oven right after scooping the batter.
- The milk bath that the dumplings steam/bake in includes melted butter. In order for the butter to stay melted the milk needs to be room temperature or even a little warm. You can do this by quickly microwaving the milk before adding the butter, sugar, and vanilla.
- While they make look small, do not use a baking dish that is smaller than 8″x8″ because when the rohrnudeln bake they grow and puff up to fill the entire dish.
- Make sure to have any toppings and anything else you need ready to go when they come out of the oven. They will sink almost immediately, which isn’t a big deal, but you do want to make sure and eat them warm!
- All Purpose Flour: Any all purpose flour will work for these! I have not yet tried any other flours with this recipe.
- Sugar: This recipe uses granulated sugar only in the milk bath. Therefore, I like to dust them with powdered sugar before serving them.
- Quark: These rohrnudeln use quark in the batter which make them so light and fluffy. This recipe uses Wünder Creamery Quark which is by far my favorite brand of European style quark.
- Butter: There is just a little butter in the milk bath for this recipe which keeps them light rather than dense and heavy.
- Eggs: I use regular store bought large eggs.
- Vanilla Extract: This adds just a little flavor to the milk bath.
- Ground Cinnamon: The addition of cinnamon gives these rohrnudeln a french toast like flavor that is perfect for breakfast.
- Milk: Milk is the key cooking liquid in this recipe. Non dairy milk will also work here!
How to make German Quark Rohrnudeln
- Preheat the oven to 400 F.
Make the Batter
- In a medium bowl, whisk together the quark, two eggs, and cinnamon. Then add in the flour and whisk until combined. It should still be a somewhat lumpy batter.
Make the Milk Bath
- In an 8″ x 8″ baking dish, combine the slightly warmed milk, melted butter, sugar, and vanilla. Stir together with a fork until all the ingredients are fully combined.
Bake the Rohrnudeln
- Using a 1/4 cup muffin scoop, divide the dough into 12 portions and plop them, evenly spaced, into the milk bath.
- Immediately place the baking dish into the oven on the middle rack and bake for 30-35 minutes until puffy and golden brown.
- Serve immediately with a dusting of powdered sugar and a side of strawberries and cream.
Other Topping Ideas
- Whipped cream with any other fresh fruit.
- Your favorite jam or fruit compote.
- Extra quark is always a good idea!
- While definitely not traditional, a warm chocolate sauce would be delicious with these.
Want to make something else with Quark? Try these!
- 85 grams ap flour
- 2 eggs
- 330 grams quark wünder creamery
- 1 tsp cinnamon
- 175 ml milk warmed
- 35 grams granulated sugar
- 25 grams butter melted
- 1 tsp vanilla extract
- Preheat the oven to 400 F or if using convection, then 375 F.
- In a medium bowl whisk together the eggs, quark and cinnamon.
- Then add in the flour and whisk until combined.
- In an 8" x 8" casserole dish (or one of the same volume) combine the milk, sugar, vanilla and melted butter.
Assembling and Baking
- Using a 1/4 cup muffin scoop, scoop the batter into 12 portions and plop them into the milk bath.
- Immediately put the baking dish into the oven on the middle rack and bake for 30-35 minutes until golden brown.
- Serve immediately with a dusting of powdered sugar. The rohrnudeln will sink almost immediately but this does not affect their taste!