Quarkbällchen are golden German doughnuts made from quark dough: crisp on the outside, tender and airy inside. They are made without yeast, so there is no proofing time, making them perfect for a quick homemade treat with tea or coffee.
Ingredients
- Full-fat soft quark (or farmer’s cheese), 8.8 oz | 250 g
- Sugar, 5 oz | 140 g
- All-purpose flour, 8.1 oz | 230 g
- Eggs, 2
- Baking powder, 0.35 oz | 10 g
- Vanilla extract or vanilla sugar, to taste
- Salt, a pinch
- Vegetable oil for deep frying, 2.1 qt | 0.5 l
- Sugar for coating, to taste
Method
- Pour the oil into a wide pot or deep saucepan and heat over medium-high heat to 338–347°F | 170–175°C. To test, dip in a wooden skewer: tiny bubbles should form actively around the tip.
- In a bowl, whisk the eggs with the sugar and vanilla until smooth. Add the quark and mix well.
- In a separate bowl, combine the flour, baking powder, and a pinch of salt. Fold the dry mixture into the quark mixture and knead into a thick, sticky dough with no dry pockets.
- Transfer the dough to a piping bag or a sturdy plastic bag and cut off the tip to make a 0.8–1.2 in | 2–3 cm opening.
- Pipe small portions of dough directly into the hot oil, snipping them off with scissors or cutting with a knife. Fry in batches without overcrowding the pan.
- Cook the doughnuts for 3–4 minutes until deep golden brown, turning them from time to time. If the temperature drops, briefly raise the heat; oil that is too cool will make the doughnuts greasy.
- Transfer the finished doughnuts to a rack or paper towels to drain excess oil.
- After 5–8 minutes, when the surface has dried slightly, toss in sugar and serve.
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Dough texture. It should be thick and sticky, like a very dense batter for pancakes. If it is too loose, add 1–2 tbsp flour; if too stiff, add 1–2 tbsp kefir or milk.
- Coating. For a spiced finish, mix sugar with ground cinnamon in a 5:1 ratio instead of using plain sugar.
- Oil temperature. Keep it in the 338–347°F | 170–175°C range: too hot and the outside browns before the center cooks through; too cool and the doughnuts absorb oil.
- No piping bag? Use two teaspoons dipped in water to shape the dough into balls.
- Quark substitution. Use a soft, smooth quark with no graininess. If yours is grainy, blend it or push it through a sieve until creamy.
Serving and Storage
Serve warm, dusted with sugar. They pair beautifully with jam, chocolate sauce, or sour cream. Store leftovers in a container at room temperature for up to 24 hours; before serving, you can briefly reheat them in a 320°F | 160°C oven for 5 minutes to restore the crispness.
Nutritional Value (per serving)
| Calories | 380 kcal |
|---|---|
| Protein | 10 g |
| Fat | 14 g |
| Carbohydrates | 52 g |
FAQ
Can I fry them in olive oil?
It is better to use a neutral refined oil with a high smoke point: sunflower, canola, or corn oil. Extra-virgin olive oil adds a strong flavor and does not handle high heat as well.
Why are the doughnuts greasy?
The oil temperature was too low or the pan was overcrowded. Fry in small batches at 338–347°F | 170–175°C and let the oil return to temperature between batches.
What can I use instead of vanilla?
Lemon or orange zest, cardamom, or ground cinnamon all work well. Add a little at a time and taste the dough for aroma.