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Quarkbällchen, a delightful German treat, is a perfect combination of lightness and indulgence. These small, round doughnuts are crisp on the outside, soft and tender on the inside, and lightly dusted with sugar, making them irresistible from the very first bite.
Often enjoyed during festivals, markets, or as a simple homemade treat, Quarkbällchen are a beloved part of German culinary culture, offering comfort and joy in their simplicity.
What Is Quarkbällchen?
Quarkbällchen, which translates to “quark balls,” are small doughnut like pastries made with a dough enriched with quark, a type of fresh cheese.
Unlike traditional doughnuts, Quarkbällchen do not have a filling or glaze, allowing the subtle tanginess of the quark and the light sweetness of the sugar coating to take centre stage.
These treats are typically deep fried, giving them a crisp, golden exterior that contrasts beautifully with the soft, airy interior.
Found at bakeries, Christmas markets, and carnivals across Germany, Quarkbällchen are a treat for all occasions. Their portable size and satisfying flavour make them perfect for snacking on the go or sharing with friends over coffee. Whether purchased fresh from a market stall or made at home, they bring a touch of joy to any moment.
Ingredients and Taste
The appeal of Quarkbällchen lies in its straightforward yet perfectly balanced ingredients. The dough typically combines quark, flour, eggs, sugar, and a leavening agent such as baking powder.
Quark, a creamy fresh cheese, gives the doughnuts their distinct texture and a slight tanginess that sets them apart from other pastries. Vanilla extract or lemon zest is often added for a hint of aromatic flavour, enhancing the overall profile.
When fried, the dough transforms into golden, bite sized spheres with a crisp outer shell. The sugar dusting adds a touch of sweetness and a delicate crunch, complementing the tangy, tender interior.
Each bite offers a satisfying balance of textures and flavours, making it impossible to stop at just one. Quarkbällchen are light without being overly rich, and their simplicity is what makes them so universally loved.
A Taste of History
Quarkbällchen have their roots in traditional German baking, where quark has long been a staple ingredient. This fresh cheese, similar in texture to ricotta but with a tangier flavour, has been used in a variety of sweet and savoury dishes for centuries.
The inclusion of quark in pastries like Quarkbällchen reflects the resourcefulness of German cooks, who sought to create light, fluffy treats using local ingredients.
While the exact origins of Quarkbällchen are unclear, they have become a fixture at German fairs and markets, particularly during festive seasons like Christmas. Their association with celebrations and gatherings has made them a symbol of cheer and indulgence.
Making Quarkbällchen at home has also become a cherished tradition, with recipes passed down through generations and variations appearing in different regions.
Quarkbällchen (German Doughnut Holes) Recipe
Serves: 4 people
Ingredients:
- 250g quark (or plain Greek yogurt if quark is unavailable)
- 2 large eggs
- 60g granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional, for added freshness)
- 250g all-purpose flour
- 2 tsp baking powder
- 1 pinch of salt
- Vegetable oil for frying
- Powdered sugar for dusting
Directions
To begin, prepare the dough. In a large mixing bowl, whisk together the quark, eggs, granulated sugar, vanilla extract, and lemon zest (if using) until the mixture is smooth and well combined. This creates a creamy base for your Quarkbällchen, ensuring the flavours are evenly distributed.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring with a spatula or wooden spoon until a sticky dough forms. Avoid overmixing, as this can make the doughnuts dense.
Heat the vegetable oil in a deep pot or fryer to 170°C (340°F). To check the oil’s readiness, drop a small piece of dough into the oil. It should sizzle gently and float to the surface. Maintain this temperature throughout frying for consistent results.
Lightly oil your hands or use two teaspoons to form small balls of dough, roughly the size of a walnut. Work quickly to shape them evenly, as this ensures uniform cooking.
Carefully drop a few dough balls into the hot oil, making sure not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally with a slotted spoon, until the Quarkbällchen are golden brown and puffed up.
Using the slotted spoon, transfer the fried doughnuts to a plate lined with paper towels to drain excess oil. Allow them to cool slightly while you fry the remaining batches.
Once all the Quarkbällchen are fried and slightly cooled, dust them generously with powdered sugar. For an extra indulgent touch, you can roll them in a mixture of cinnamon and sugar instead.
Serve the Quarkbällchen warm on a platter. Pair them with sides like fruit preserves or a dollop of whipped cream for added flavour. For an authentic German experience, enjoy them alongside a cup of freshly brewed coffee or tea. These delightful doughnut holes are perfect for sharing and bring a cosy, festive touch to any occasion.
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