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QuarkbÀllchen
German Quark Doughnuts
Light and airy German quark balls, a popular bakery snack made from a simple dough, fried to a golden perfection, and dusted with powdered sugar. They are surprisingly quick to prepare and require no yeast.
ð§ ææ
- 250 g Quark
- 250 g All-purpose flour
- 2 Eggs
- 80 g Granulated sugar
- 1 teaspoon Baking powder
- 1 pinch Salt
- for frying Vegetable oil or neutral-flavored oil
- for dusting Powdered sugar
ðšâð³ äœãæ¹
- 1
In a large mixing bowl, combine the quark, eggs, granulated sugar, baking powder, and salt. Whisk or beat with a hand mixer until smooth and well combined. The mixture should be homogenous.
â±ïž 5 minutes - 2
Gradually add the flour to the wet ingredients, mixing until a soft, slightly sticky dough forms. Be careful not to overmix; just combine until no dry flour remains. You may need to use your hands to bring the dough together.
â±ïž 5 minutes - 3
Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently knead a few times to form a cohesive ball. The dough should be soft but manageable.
â±ïž 2 minutes - 4
In a deep, heavy-bottomed pot or Dutch oven, heat the frying oil over medium heat until it reaches approximately 170-180°C (340-350°F). To test if the oil is hot enough, drop a tiny piece of dough into the oil; it should sizzle immediately and float to the surface.
â±ïž 10 minutes - 5
Using two spoons or a small ice cream scoop, carefully drop rounded spoonfuls of dough into the hot oil. Do not overcrowd the pot; fry in batches to maintain the oil temperature and ensure even cooking.
â±ïž 5-7 minutes per batch - 6
Fry the quark balls, turning them occasionally with a slotted spoon, until they are puffed up and evenly golden brown on all sides. This should take about 5-7 minutes per batch.
â±ïž 5-7 minutes - 7
Using a slotted spoon, remove the fried quark balls from the oil and place them on a plate lined with paper towels to drain any excess oil. Allow them to cool slightly.
â±ïž 2 minutes - 8
Once slightly cooled but still warm, generously dust the quark balls with powdered sugar. Serve immediately for the best texture.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âNo yeast needed: These quark balls get their lift from baking powder, making them a quick treat.
- âQuick to make: The entire process from mixing to frying is relatively fast.
- âBakery favorite: A classic German treat found in most bakeries.
- âDough consistency: The dough should be soft and slightly sticky. If it's too wet, add a tablespoon more flour; if too dry, a teaspoon of milk or quark.
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- With raisins: Add a handful of soaked and drained raisins to the dough in step 2.
- With vanilla: Add 1 teaspoon of vanilla extract to the wet ingredients in step 1.
- Lemon zest: Incorporate the zest of half a lemon into the dough for a citrusy note.
- Cinnamon sugar: Toss warm quark balls in a mixture of granulated sugar and cinnamon instead of powdered sugar.