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Bavarian Quark Dumplings | Fluffy & Cinnamon-Sweet
(0)
35 min
Under an hour
Knuspr-Küche
Herrlich zarte, bayerische Topfennocken in goldbraun gerösteten Zimt-Butterbröseln. Dieser traditionelle Brunch-Klassiker aus der Knuspr-Küche gelingt mit cremigem Speisequark, feinem Grieß und herrlich duftendem Zimt wunderbar fluffig. Perfekt für ein gemütliches Wochenend-Frühstück oder einen ausgiebigen Herbst-Brunch.
Preparation method
Prepare dough & let rest
In a bowl, stir the quark with the eggs, sugar, vanilla sugar, and a pinch of table salt until smooth. Gently melt 30 g of the butter and stir it in.
Add the soft wheat semolina and wheat flour, mixing everything into a smooth dough. Let the dough rest in the refrigerator for approx. 15–20 minutes so the semolina can swell and the dough becomes workable.
Shape dumplings & cook
Bring plenty of water to a boil in a large pot, lightly salt it, and reduce the heat so the water is only gently simmering (no longer at a rolling boil).
Chef's tip
Allow resting time: Be sure to let the dough rest for 15–20 minutes so the semolina can absorb the moisture from the quark. This guarantees that the dumplings will not fall apart during cooking.
Gentle simmering: The water must not be at a rolling boil when adding the dumplings, otherwise the delicate dumplings will get damaged. Gentle simmering over low heat is ideal.
30 min
Under an hour
