Summary

Ingredients

• 500 g quark
• 500g flour
• 5 egg (s)
• 175 grams sugar
• 1 pinch (s) salt
• 2 packs vanilla sugar
• 1 packet baking powder
• 100 g sultanas, soaked in rum (1 hour)
• some powdered sugar to sprinkle on
• Fat (e.g. clarified butter) for frying

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Instructions

1. Beat eggs and sugar until foamy, add quark and stir in.
2. Gradually fold in the vanilla sugar, baking powder and flour. Finally fold in the tipsy sultanas.
3. Heat the fat to approx. 175 ° C and use a tablespoon to prick pieces the size of an ice ball out of the dough and add them to the fat (be careful, not too many at once).
4. Bake the fire sparrows until they are brown and drain on a crepe and allow to cool.
5. Sprinkle with powdered sugar and serve.