• Preheat oven to 350˚F (180˚C). Line two baking sheets with parchment.

To make the Quark-Öl-Teig:

• In a large bowl, whisk together the flour, granulated sugar, vanilla sugar, baking powder, salt, and lemon zest.
• Make a well in the center and add the Quark, sunflower oil, milk, and egg. Mix together just until combined and a soft, smooth dough forms.
• On a floured surface, roll the dough into a sheet about 1/4 inch (6 millimeters) thick.
• Use floured, bunny-shaped cookie cutters to cut out shapes in the dough and transfer the shapes to the parchment-lined baking sheets at least 1 inch (2.5 centimeters) apart.
• Bring together the remaining scraps of dough and re-roll and cut to form more shapes.

To bake:

• In a small bowl, beat together the egg yolk and 1 tablespoon (15 milliliters) milk to combine.
• Brush the egg milk mixture over the tops of the bunny dough pieces and bake in the preheated oven just until puffed and lightly golden around the edges, 12-14 minutes.
• Transfer the bunnies to a wire rack to cool to room temperature.
• In a small bowl, add 1/4 cup (50 grams) granulated sugar and stir in the 1 tablespoon (12 grams) vanilla sugar.
• In another bowl, add 1/4 cup (50 grams) granulated sugar and stir in the 1 teaspoon ground cinnamon.
• Lightly brush the melted butter over a cooled bunny. Sprinkle either the vanilla sugar mixture or the cinnamon sugar over the top. Repeat with the remaining bunnies.
• Serve the Quarkhasen shortly after assembling and they are best within a day.