ReceptnaptárQuarkbällchen (little quark doughnut balls)
Quarkbällchen are a German carnival and childhood treat: small, soft quark doughnut balls ready in minutes. Quick, with no yeast. They are best warm, rolled in sugar.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Mix the quark with the eggs and sugar.
- Add the flour, baking powder, vanilla sugar, lemon zest and salt.
- Let rest for 10 minutes.
- Heat the oil to 170°C.
- Shape balls with two teaspoons and fry for 3-4 minutes until golden brown.
- Drain on paper towels and roll in sugar and cinnamon.
- Serve warm.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Keep the oil at 170°C so they cook through inside.
- Do not make the balls too big, so they do not fall apart.
- Best fresh.
Frequently asked questions
How do they differ from doughnuts?
There is no yeast, so they are quicker and taste more of quark.
In the oven?
Possible, but the texture differs.
Similar recipes
- Buñuelos Navideños (Crispy Fritters with Cinnamon Sugar) · Mexican
- Bavyrsak (Tatar fried dough balls) · Russian
- Pączki pieczone (oven-baked yogurt doughnut bites) · Polish
- Choux fritters (toló-fánk) · Hungarian
- Cream-filled buñuelos, Spanish-style doughnut balls (Buñuelos) · Spanish & Portuguese
- Kürtőskalács (homemade, oven-baked chimney cake) · Hungarian
More german ideas
- Spaghettieis (ice cream shaped like spaghetti with strawberry sauce)
- Donauwelle (Danube wave cake with cherries and buttercream)
- Frankfurter Kranz (Frankfurt wreath cake with buttercream and toasted hazelnuts)
- Prinzregententorte (Bavarian Prince Regent cake with chocolate buttercream and glaze)
- Linzer Torte (Linz tart with almond pastry and redcurrant jam)
- Bethmännchen (Frankfurt marzipan balls with almonds)
- Aachener Printen (Aachen spiced honey-and-syrup biscuits)
- Germknödel (Austro-Bavarian yeast dumpling with plum jam, poppy seeds and vanilla sauce)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings