Moist and fluffy Quark Balls
Quark Balls - A German Pastry
This small pastry tastes best when freshly baked and still a bit warm. The quark balls are really crispy on the outside and tenderly fluffy on the inside then!
Quick and easy for your coffee time
This recipe is really dangerous to me: The small quark balls always disappear in my mouth within seconds. I love these round, sugary quark balls!
Once I have made them, they do not survive for long, because I just can’t walk past them. That’s why it was a real challenge to take pictures of the little airy balls.
In Germany, the fluffy and light balls are often taken at the carnival or on New Year’s Eve.
Quark balls consist of a simple sponge cake without yeast and butter,
unlike doughnuts (or Berliner as they are called in the country where I grew up).
But that doesn’t stop me from making the lard pastry all year round, because you can’t go wrong with something so small and sweet.
Have you never made lard cakes before? No problem, this is the ideal recipe for you, easy and fast and sensationally good!
Expert Tip
You can also enjoy the quark balls cold, but they taste best fresh and hot right out of the deep fryer.
If you want to get nice, round balls you should use two spoons to form the balls. If you want to get finished quickly, you’d better use a cookie scoop.
Ingredients you need
You need these ingredients to make your German Quark Balls.
Moist and Fluffy Quark Balls
These
small moist and airy quark balls are an absolute classic in German cuisine.
Ingredients
For the dough
- 2 eggs
- 4.2 ounces (120 grams) of sugar
- 1 vanilla pod
- 1 level teaspoon of lemon zest
- 1 pinch of salt
- 7 ounces (200 grams) of cake flour *
- 1.7 ounces (50 grams) of cornstarch
- 0,3 ounces (8 grams) baking powder **
- 8.8 ounces (250 grams) Greek Yoghurt ***
For baking
- 34 ounces (1 liter) Vegetable Oil
For rolling
- 3 tablespoons of sugar
- 1/2 teaspoon cinnamon
Instructions
- For the Quarkballs, first beat the eggs with the sugar, the pulp of the vanilla pod, lemon zest and a pinch of salt until foamy.
- Mix the baking powder and starch with the flour and stir into the egg-sugar mixture.
- Finally, add the Greek yoghurt and mix everything into a smooth, sticky batter (see picture). Then let the dough swell for 10 minutes.
- In the meantime, heat the oil in a deep fryer or a pot to 340 F (170 °C). It's important that the fat always has a constant temperature of 340 F (170°C), so I recommend using a thermometer.
- Mix the sugar with the cinnamon in a bowl and put aside.
- Form small dough balls with 2 tablespoons (or with a cookie scoop) **** (see picture) and put them into the hot fat. Do not make the balls too big, as they will still rise during frying and should be baked through in a few minutes. Turn the balls a little bit from time to time so that they brown on all sides.
- As soon as the quark balls are floating on the surface (after about 3 minutes), remove the pastry from the fat with a skimmer and let it drip off on a grid or kitchen paper.
- Roll the quark balls still warm in the cinnamon and sugar mixture - done! It is best to enjoy the quark balls still warm, that's how they taste best!
Notes
* For Germans 405 flour
** 1 sachet baking powder
*** If you are in Germany you can use Magerquark
**** If you want nice round balls, you should use 2 teaspoons. If you want to finish quickly, you are better off with the cookie scoop.
Nutrition Information:
Serving Size: 30Amount Per Serving: Calories: 71Total Fat: 1,4gSaturated Fat: ,3gTrans Fat: 0gUnsaturated Fat: 1,1gCholesterol: 13mgSodium: 316mgCarbohydrates: 13gFiber: 0,2gSugar: 5,9gProtein: 1,4g
Make perfect quark balls
Follow these hints to make the best out of the recipe and enjoy an addictive pastry.
Step 3
The dough should look like this.
Step 6
Form the quark balls in the size of 1 1/2 inches in diameter (my tool forms balls in the size of 4 cm diameter).
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