Quark-oil dough (Quark-Öl-Teig) is the German baker’s clever shortcut for when there is no time to wait for yeast. It uses baking powder instead of yeast, so there is no proofing at all — you mix it, shape it and bake it straight away. It is the fast stand-in for yeast dough in rolls, braids, pizza and sheet cakes.
1 cup (250 g) quark US substitute: strained Greek yogurt or well-drained cottage cheese, blended smooth
⅓ cup + 1 Tbsp (100 ml) milk
⅓ cup + 1 Tbsp (100 ml) neutral oil
1 egg
⅓ cup + 1 Tbsp (80 g) granulated sugar
1 pinch salt
4 cups (500 g) all-purpose or bread flour
2½ tsp baking powder
Instructions
Whisk the quark, milk, oil, egg, sugar and salt smooth in a bowl.
Mix the flour with the baking powder and knead it in gradually until you have a supple dough.
Use the dough right away — no rising time is needed.
Shape or roll it out and top as you like.
Bake at 350 °F (180 °C) until golden.
Tip For a savory version, leave out the sugar. This dough works both sweet (with streusel or fruit) and savory (as a pizza base).
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What is quark, and what can I use instead?
Quark is a fresh, mild soft cheese that is a staple in German kitchens. It keeps the dough moist and tender and adds a little protein, without any strong flavor coming through. If you cannot find quark, strained Greek yogurt or well-drained cottage cheese blended smooth both make excellent substitutes.
Why choose quark-oil dough?
The big advantage is speed: because baking powder does the raising, there is no rising time, so you can go from bowl to oven in under an hour. It is also lighter in fat than butter-rich doughs and higher in protein thanks to the quark — a great everyday option when you want fresh baking fast.
How to make it
Whisk the quark, milk, oil, egg, sugar and salt smooth, then work in the flour and baking powder until you have a supple dough. Use it right away — shape or roll it out and bake at 350 °F (180 °C) until golden. The full recipe is in the card below.
Sweet or savory
The same dough goes both ways. Keep the sugar for sweet bakes — top it with streusel, fruit or cinnamon sugar — or leave the sugar out for pizza bases, pretzels and savory rolls. That versatility is why it is such a handy base recipe to know.
Storing and freezing
Quark-oil dough is best used fresh, but bakes made from it keep a couple of days and freeze well — ideal for batch-baking rolls to warm up later.
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