1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.

2. For the dough, mix the quark (curd) with sugar (or xylitol), oil, milk (or plant-based milk), egg and vanilla extract in a large bowl until well combined. Mix the flour with the baking powder, lemon zest, cardamom, and salt, then add to the large bowl and mix/knead until smooth. Knead the dough a little more on a lightly floured surface, then roll out to a thickness of about 0.6 inches and cut out 8 or 9 circles with a round cookie cutter (Ø 2.8 inches). Place the circles on the prepared baking sheet with enough space in between them. Collect the remaining dough and roll out again for the bunny ears. Use the cookie cutter again and cut off smaller pieces of dough with it, then use the same cookie cutter and cut out those pieces again to cut off the corners and to create an oval shape with pointy tips – the bunny ears ;) Flatten one side of the ears and tuck that under the dough circles on the baking sheet. Shape dough scraps into small balls about the size of a pea and press them onto the dough circles to create noses/snouts. Mix the egg yolk with a little bit of milk (or plant-based milk) and brush the bunnies with it. Bake in the preheated oven for about 13-14 minutes.

3. While the bunnies are baking, you can already melt the butter and mix the sugar with vanilla sugar, and confectioners’ sugar in a shallow bowl – keep both ready. Brush the baked and still hot bunnies with the melted butter and roll them in the sugar mixture or (better) sprinkle them with it. Place them on a cooling rack and let them dry and cool down. The Easter bunnies are best when still a bit warm! They can also be frozen.