John Myers
Ingredients for 1 servings:
- 250 g flour
- 1 bag of baking powder
- 250 g quark
- 3 m.-sized eggs
- 1 bag of vanilla sugar
- 100 g sugar
- 100 g raisins
- 2 packets of palm fat for frying
- some sugar for rolling (tasty without it too!)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Rhenish doughnuts – delicious not only during the 5th season!
Put the flour in a mixing bowl and mix with the baking powder. Add the quark, eggs, vanilla sugar, and sugar and knead everything well using the dough hook. Now carefully stir in the raisins with a wooden spoon. Heat the palm fat in a saucepan until well heated. Using two teaspoons, scoop out about 7 walnut-sized pieces of dough and drop them into the hot fat. To prevent the doughnuts from absorbing too much fat, the fat must be very hot to begin with. Then reduce the heat immediately, otherwise the doughnuts will brown too quickly on the outside and not be cooked on the inside. When one side is golden brown, nudge the doughnuts with a spoon; they will almost turn over on their own. When the other side is also golden brown, lift the doughnuts out of the fat with a slotted spoon, drain well, roll them on kitchen paper, and roll them in sugar, if desired. The batter will be used up after 3 frying cycles. Note: the doughnuts taste best when served lukewarm or cold. Unsweetened doughnuts can be heated in the microwave the next day, making them taste as good as freshly baked.
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