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Fluffy Deep-Fried Quark Donut Balls, Super Easy

Prep
5 min
Bake
6 min
Total
11 min
Makes
20 pieces

Ingredients

  • 1 cup240 glow-fat quark10% fat. Quark made from skimmed milk, firmer and tangier than the full-fat kind. In the US use nonfat Greek yogurt strained overnight, or plain skyr; in the UK, quark (most UK quark is already fat-free).
  • ¾ cup150 ggranulated sugar
  • 3150 glarge eggsabout 3 eggs
  • 1 ½ tbsp25 mlmilk
  • 2 cups240 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • ¼ cup25 galmondsground
  • 1 ¼ tsp5 gbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use baking powder, 1 tbsp plus ¾ tsp per 15 g packet.
  • 1 pinchsalt
  • 2 tspvanilla sugar1 packet = 2 tsp (8 g). Sugar flavored with real vanilla, sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets from the baking aisle, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • sugar, for rolling
  • frying fat or oil, for deep-frying

Method

  1. Stir the flour, baking powder and almonds together with the salt.

  2. Stir the remaining ingredients together and add the dry ones. Mix everything briefly but thoroughly.

  3. Preheat the deep fryer to about 338°F (170°C). Fill the dough into a piping bag.

  4. As soon as the fat has reached temperature, carefully pipe the dough into the fat using the piping bag. Fry the balls in the hot fat for a few minutes, then transfer them to a kitchen towel to drain, but roll them in the sugar while they are still hot.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/quark-donut-balls/