Salzburg Quark Pofesen | Fluffy & Golden Brown

In a bowl, mix the quark with the vanilla sugar and a pinch of salt until smooth. Lay out the white bread slices: generously spread four slices with Powidl plum butter and spread the other four slices with the creamy quark mixture.

Fold one Powidl slice and one quark slice together and press the edges lightly to form filled Pofesen.

In a deep plate, thoroughly whisk the eggs with the whole milk and a pinch of cinnamon.