John Myers
Ingredients for 1 servings:
- 150 g low-fat curd cheese
- 100 g sour cream
- 75 g sugar
- 1 packet of vanilla sugar
- 1 egg(s)
- 1 pinch of salt
- 5 tbsp oil
- 5 tbsp milk
- 350 g flour
- 1 packet of baking powder
- Flour , for the work surface
- Vegetable fat, for frying
Instructions
Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 20 minutes
for 16 pieces
Mix the quark, sour cream, sugar, salt, egg, oil, and milk with a mixer. Add the sifted flour mixed with baking powder and knead the mixture into a smooth dough. Let it rest for about half an hour. Dust the countertop with flour and roll out the dough to about 1 cm thick. The donuts will rise well in the hot oil. The dough will be soft and somewhat sticky, so always dust it with a little flour when rolling out and cutting out. Cut out circles with a large glass or round cookie cutter and cut a hole in the center with a small glass or mini cookie cutter. I use heart or star shapes for the center. Heat the vegetable oil in a deep fryer to 180°C. If you do this in a pot on the stove, check the temperature with a wooden spoon. Dip the wooden stick into the hot oil; when bubbles form on the stick, the temperature is right. Bake the donuts one at a time until they turn a nice brown color on the outside. In my experience, the donuts are done inside when the outside is nicely browned. My 24 cm diameter pan only holds four donuts at a time, as they still rise nicely. Place the finished donuts on kitchen paper to remove any excess fat. Roll the donuts, still hot or slightly warm, in a mixture of sugar and powdered sugar. This simple recipe yields about 16-20 donuts. They taste best when still lukewarm.
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