Quark Doughnut Holes
Crispy and fluffy, these quark doughnut holes are a traditional German treat, perfect for any coffee break. Easy to make and irresistibly delicious, they are enhanced with a hint of cinnamon and lemon.
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Introduction
Quark Doughnut Holes are far more than just a simple pastry – they are a piece of German culinary tradition that has delighted generations. Originally often prepared for church festivals or carnival, these small delicacies have long established themselves as a popular snack for in-between meals or with coffee. Their specialty lies in the irresistible combination of a crispy fried shell and an incredibly fluffy, tender interior. Refined with a delicate lemon note and warm cinnamon, they awaken childhood memories and bring a smile to every face. They are the perfect pick-me-up after a long day or a sweet reward you should simply treat yourself to. This typical German home-style fare is uncomplicated to prepare and brings pure coziness into your home.
Ingredients
- 250g Quark (20% fat)
- 200g All-purpose flour
- 2 Eggs (medium size)
- 60g Sugar
- 1 TL Vanilla sugar
- 1 TL Lemon zest
- 1 TL Cinnamon
- 1 TL Baking powder
- Prise Salz Salt
- 1 L Vegetable oil for frying
- 50g Sugar for rolling
- 1 TL Cinnamon for rolling
Instructions
- In a large bowl, combine quark, eggs, sugar, vanilla sugar, lemon zest, cinnamon, and a pinch of salt until a smooth mixture forms.
- Sift the flour and baking powder, and gradually add them to the quark mixture. Stir everything to form a smooth, but not too firm, dough. The dough should be slightly sticky.
- Heat the oil in a deep pot or deep fryer to 170°C (340°F). Check the temperature with a kitchen thermometer.
- Using two teaspoons, scoop small portions of dough and carefully drop them into the hot oil. Do not fry too many balls at once, to prevent the oil temperature from dropping too much.
- Fry the quark balls for about 3-4 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- In a separate bowl, mix sugar and cinnamon for rolling. Roll the still-warm quark balls in the mixture until evenly coated.
- Let the quark balls cool completely on a wire rack before serving. This ensures the optimal crispy texture.
Nutrition
Tips & Variations
- For a lactose-free version, use lactose-free quark and dairy products.
- Prepare the dough and let it rest for up to 30 minutes, but no longer, as the baking powder will lose its effectiveness.
- To prevent the doughnut holes from being too dark on the outside and raw on the inside, maintain a constant oil temperature.
- Delicious served with a dollop of applesauce or vanilla sauce.
- Experiment with variations like orange zest, cardamom, or a glaze made from powdered sugar and lemon juice.
Frequently Asked Questions
- Can I prepare Quark Doughnut Holes in advance?
- Yes, you can prepare the dough and store it covered in the refrigerator for a short time, but it’s best to fry them just before serving for optimal crispiness.
- How do I store leftover Quark Doughnut Holes?
- Store them in an airtight container at room temperature. They are best on the first day but can still be enjoyed the next day.
- Why are my Quark Doughnut Holes not cooked through or too greasy?
- An oil temperature that is too low or too high can be the reason. Use a thermometer to keep the temperature constant at 170°C and fry the doughnut holes evenly.
- Can I bake Quark Doughnut Holes in the oven instead of frying them?
- Technically yes, but they will not have the same crispy texture and fluffiness as fried Quark Doughnut Holes. The consistency will be more like small cakes.