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Classic Quark Balls | Fluffy & Cinnamon-Sweet
(0)
30 min
Quick
Knuspr-Küche
Herrlich goldbraune, luftige Quarkbällchen wie frisch vom Bäcker: Außen feinknusprig mit aromatischem Zimtzucker umhüllt und innen wunderbar saftig. Dieser traditionelle deutsche Gebäck-Klassiker gelingt im Handumdrehen ohne Hefe und ist das Highlight auf jeder herbstlichen Brunch-Tafel oder zum Nachmittagskaffee.
Preparation method
Prepare the Dough
In a mixing bowl, whisk the quark with 2 eggs, 100 g sugar, and the packet of vanilla sugar until creamy.
Mix the wheat flour with the baking powder and 1 pinch of table salt. Briefly stir the flour mixture into the quark mixture until a thick, smooth dough forms.
Fry & Roll in Cinnamon Sugar
Heat the sunflower oil in a deep pot to about 170 °C (small bubbles will form around the handle of a wooden spoon when held into the hot oil). On a shallow plate, thoroughly mix the remaining sugar (50 g) with the ground cinnamon.
Chef's tip
Temperature tip: Ideally, the oil should be at 165–170 °C so that the balls cook through wonderfully and stay juicy on the inside before the outside gets too dark.
Flavor tip: If you like, you can also add some finely grated organic lemon zest or a pinch of ground cardamom to the dough for an autumnal spiced note.
Ingredients
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