German Quark Doughnuts (Quarkbällchen)
Quarkbällchen Say it: KVARHK-bell-shen
Quarkbällchen are small, round German doughnuts made from quark, the fresh curd cheese that shows up in almost every German kitchen. The dough comes together in minutes and is dropped into hot oil, where the balls puff into crisp, deep-golden shells around a soft, faintly tangy crumb. Sold by the paper cone at fairs, Christmas markets and bakeries across Bavaria and beyond, they are best eaten warm, straight from the fryer, rolled in cinnamon sugar. Simple, thrifty and quietly addictive.
German Quark Doughnuts (Quarkbällchen)
Quarkbällchen
Pronounced KVARHK-bell-shen
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
For frying and coating
Method
In a large bowl, whisk the quark, eggs, sugar, vanilla extract, lemon zest and salt until smooth, creamy and evenly combined, about 1 minute.
Stir the flour and baking powder together, then add them to the quark mixture. Mix with a wooden spoon, then briefly with your hand, until a soft, sticky dough forms — it should hold together but still cling to your fingers.
Cover the bowl and let the dough rest at room temperature for 15 minutes so the flour hydrates and the dough firms up slightly.
Pour the oil into a deep, heavy pot to a depth of at least 3 inches (7 cm) and heat to 340°F (170°C). Keep a thermometer in the oil; a small piece of dough should sizzle gently and rise within a few seconds.
With wet hands, pinch off walnut-sized pieces of dough (about 1 oz / 30 g) and roll them into balls, re-wetting your hands as needed so the dough does not stick.
Fry the balls in batches of 5 or 6 for 3 to 4 minutes, turning them with a slotted spoon, until deep golden brown all over and puffed. Do not crowd the pot, or the oil temperature drops and the balls turn greasy.
Lift the balls out with a slotted spoon and drain on paper towels for about 1 minute.
Mix the coating sugar and cinnamon in a shallow bowl and roll the warm balls in it until evenly coated. Serve while still warm.
Regional variants
Some bakers fold a handful of raisins or a little grated apple into the dough, and in parts of Germany baking soda is used instead of baking powder for a lighter, more open crumb. For a less rich version, the same dough can be piped and baked at 350°F (175°C) for 18 to 20 minutes.
Cook's notes
- Hold the oil at 340°F (170°C): hotter and the centres stay raw, cooler and the balls soak up fat. Fry one test ball first.
- Wet hands are the easiest way to shape this sticky dough — a small ice-cream scoop works well too.
- Keep the balls small and even, roughly 1 inch (2.5 cm); large ones brown before they cook through.
Serve with
Warm with strong coffee, or alongside apple sauce or vanilla sauce for dipping.
Make ahead and storage
Best eaten the day they are fried; the dough can rest covered in the fridge for up to 1 hour. Reheat leftovers at 350°F (175°C) for 5 minutes.
