Small round doughnuts made from a no-yeast quark dough, fried until deep golden and cracked on one side, then tossed in sugar. The quark keeps the inside moist, tender and lightly tangy under a crisp, sugary shell. Makes 24 pieces in about 40 minutes.
Prep15 min
Cook25 min
Total
40 min
Yield
24 pieces
Ingredients
Adjust yield
pieces
Scales from a half to a double batch; give a bigger batch a little more time.
Pour the neutral frying oil into a heavy pot to a depth of at least 2 1/2 inches (6 cm) and heat it to 340°F (170°C), checking with a thermometer.
Meanwhile whisk the quark, eggs, 60 g granulated sugar, vanilla extract, lemon zest and salt until smooth.
Mix the all-purpose flour with the baking powder and stir it into the quark mixture just until a soft, sticky dough forms. Do not knead.
With two oiled teaspoons or a small cookie scoop, drop walnut-size portions of dough (about 25 g each) into the oil, 6 to 8 at a time so the temperature does not drop.
Fry, turning occasionally, until deep golden all over and a ball cracks open on one side, 4 to 5 minutes. Cut the first one open: it should be cooked through with no wet dough in the center.
Lift out with a slotted spoon, drain on paper towels for 1 minute, then toss in the granulated sugar for rolling while still warm. Repeat with the remaining dough, letting the oil return to 340°F (170°C) between batches.
Tips
Keep the oil at 340°F (170°C): hotter oil browns the outside before the center cooks; cooler oil makes them greasy.
Keep the balls small; large ones stay raw in the middle.
They are best eaten within a few hours of frying.
Deep-fry at 340°F (170°C) measured with a thermometer, never leave hot oil unattended, and make sure each ball is cooked through with no raw dough inside.
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How long does it take to make quarkbällchen (german quark doughnut balls)?
Plan on 15 minutes of prep and 25 minutes of cooking. The recipe makes 24 pieces.
How should I store quarkbällchen (german quark doughnut balls)?
Best the same day. Keep loosely covered at room temperature up to 1 day; refresh in a 350°F (175°C) oven for 5 minutes and re-roll in sugar.
Can I make quarkbällchen (german quark doughnut balls) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Serve it with hot cocoa or milky coffee.
Variations
Cinnamon-sugar: mix 1 tsp (2 g) ground cinnamon into the rolling sugar.
Mini portions: drop half-size (about 12 g) portions and fry 3 minutes; makes about 48.
Orange-zest version: use 1 tsp (2 g) finely grated orange zest instead of lemon zest; frying time unchanged.
Raisin Quarkbällchen: fold 1/3 cup (50 g) raisins into the dough.
Estimated · per serving
Nutrition
Per serving = 1 of 24 servings this recipe makes.
135Calories / serving
8.9gFat
10.8gCarbs
2.7gProtein
2.9gSugar
Whole recipe (24 servings):
~3240 cal ·
214g fat ·
259g carbs ·
65g protein ·
70g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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