Quarkbällchen — German quark doughnuts
Round quark doughnuts with no proving, rolled in sugar after frying.
Active time1 h
Cooking35 min
Total1 hResting : 5 min
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Ingredients
- 3 medium whole eggs
- 250 g plain wheat flour
- 1000 ml sunflower oil for the frying bath
- 16 g weighed baking powder
- 275 g sugar
- 16 g vanilla sugar
- 250 g thick plain quark, 20% fat in dry matter
Preparation
Sift flour and baking powder together. Take 125 g of sugar for the batter. Reserve 150 g for coating. Add the sugar portion intended for the batter and the vanilla sugar to the dry ingredients. Crack the eggs and mix them with the quark in another bowl, then combine with the dry ingredients into a soft, even batter. Do not knead or shape by hand.
3 medium whole eggs250 g plain wheat flour16 g weighed baking powder275 g sugar16 g vanilla sugar250 g thick plain quark, 20% fat in dry matter- sieve
- mixing bowl
- bowl
- whisk
- spatula
Pour the oil into a heavy saucepan about 16 cm wide and tall enough to remain no more than half full. Heat to 180 °C using a thermometer. Prepare one dish with kitchen paper and another with the 150 g of sugar reserved for coating.
1000 ml sunflower oil for the frying bath- tall heavy saucepan
- frying thermometer
- two dishes
- kitchen paper
Scoop small balls with two spoons. Lower carefully into the oil without crowding. Fry for 7 minutes, turning, until evenly golden and cooked inside. Open the first to check for raw batter. Maintain 180 °C between batches. Work in several batches, adding more if the doughnuts cannot float freely.
- two spoons
- saucepan
- frying thermometer
- slotted spoon
- knife
Lift each batch out with a slotted spoon, drain on paper and roll in the reserved sugar while warm. Allow the final batch about 5 minutes to drain and cool slightly.
- slotted spoon
- paper-lined dish
- sugar dish
Allergens
- Eggs
- Gluten
Composition to check for: Celery, Crustaceans, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration