They are nicely soft and with mild quark aroma. I dusted them with icing sugar as well.
Quark doughnuts
Pre-prep Time: 40 minutes (preferment) + 30-40 minutes (dough rising) (unverified)
Prep Time: 20 minutes (unverified)
Cook Time: 3-4 minutes per batch (frying) (unverified)
Servings: about 30 doughnuts + 34 balls (unverified)
What would you do if you had some quark in your fridge and a pan full of frying oil to use or dispose of? I know what I would.
I wanted to make these monsters for a while now. I tried once around New Year, but didn’t like the recipe. Now I found one that included yeast and seemed more promising. I had to convert it to meaningful values from combination of volumes and package sizes. Also used more flour as it turned out a bit to sticky and runny after initial mixing.
The recipe comes from Doradca Smaku.
Time Planning
None. Just prepare for frying (I recommend a thermometer in your pan).
You can get quark (Polish fresh white cheese) from a Polish store near you. I used semi-fat.
Ingredients
Makes around 30 doughnuts and 34 small balls (I fry the insides of the doughnuts as well)
Preferment
- 60 g fresh yeast
- 10 g sugar
- 300 g milk
- 200 g plain white wheat flour
Final dough
- the preferment
- 300 g quark (I used semi-fat)
- 600 g plain white wheat flour (original recipe suggested 400 g, but the dough was too sticky)
- 100 g melted butter
- 3 eggs
- 100 g sugar
Instructions
Turn yeast into crumbles, add sugar, change into a runny mixture (it will soften after about 5 minutes mixing)
Add milk and flour. The mixture should resemble thick cream. Leave to rise (took around 40 minutes in my case)
I recommend that you use a mincer to mince the quark
Mix the quark into the preferment
Add flour, melted butter, eggs, sugar and mix into a ball of dough. Let it double in volume (about 30-40 minutes)
Roll the dough till it gets around 15 mm thick. Cut out doughnuts with holes and place on a dusted surface to proof (first ones will be ready about 10 minutes after you’re done with cutting the shapes out). I waited till it felt they were noticeably bigger then before cutting out
Rising doughnuts In the meantime start heating oil – 170-180 C is what you want
Fry on both sides till lightly brown, then transfer on kitchen paper to soak as much excess fat as possible
Frying doughnuts Enjoy
