John Myers
Ingredients for 1 servings:
- 500 g flour
- 500 g low-fat curd cheese
- 250 g sugar
- 5 eggs (size L)
- 4 packets of vanilla sugar
- 1 packet of baking powder
- 250 g raisins
- 10 tbsp rum, maybe more or less
- 2 packs of vegetable fat (e.g. Biskin) for frying
- 1 packet of powdered sugar
- some cinnamon powder
Instructions
Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 12 hours 40 minutes
Great for carnival or Mardi Gras…makes about 60 pieces.
Combine flour, quark, sugar, eggs, vanilla sugar, baking powder, and raisins in a bowl, adding rum if desired. I didn’t measure; I simply held the bottle over the dough and let it run. The consistency shouldn’t be too runny, so be careful; you can always add more. Then place the whole mixture in the refrigerator overnight, covered with plastic wrap (but it’s not necessary). The next day, heat two blocks of fat in a large pot on the stovetop. I have 9 settings on my ceramic hob, and I use level 7; just don’t use the highest setting! Otherwise, the doughnuts will turn black and be raw inside! So it’s best to wait a little longer until the fat is nice and hot on level 7. You can test it with a wooden spoon: if the fat starts to bubble against the wood, it’s good. Then, using two small teaspoons, drop small balls into the pot and wait until they are golden brown. Don’t forget to turn them regularly! Caution: the doughnuts will darken slightly after you take them out of the pan! After you’ve taken out the first portion, let them cool briefly and then nibble on one to see if they’re actually cooked through. If so, that’s fine. If not, lower the temperature a notch and bake the dumplings a little longer. I place the fried dumplings on several layers of kitchen paper to cool, so that most of the fat is absorbed. This way, they’re less greasy and your guilty conscience is somewhat lessened. Only when they’re completely cool do you sieve the powdered sugar and cinnamon mixture over them.
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