Perfect Recipe for Hats or Donuts
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 12 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 500 g low-fat quark
- 250 grams sugar
- 5 egg (s) (size L)
- 4 packs vanilla sugar
- 1 packet baking powder
- 250 g raisins
- 10 tablespoon rum, possibly more or less
- 2 packs vegetable fat (e.g. Biskin) for deep-frying
- 1 packet powdered sugar
- some cinnamon powder
Print Recipe
Pin Recipe Instructions
- Mix the flour, quark, sugar, eggs, vanilla sugar, baking powder and raisins in a bowl, add rum to taste. I haven`t measured it, I just hold the bottle over it and let it run. However, the consistency must not become too runny, so be careful, you can always give in. Then put the whole mixture under cling film in the refrigerator overnight (but does not have to be).
- The next day, heat 2 blocks of fat in a large saucepan on the stove. I have 9 levels on the ceramic hob and I use level 7, just don`t choose the highest level! Otherwise the hats will turn black and are still raw inside! Therefore, it is better to wait a little longer until the fat is nice and hot at level 7, you can test it with a wooden spoon: If the fat starts to bubble on the wood, it is good.
- Then slide small balls into the pot with 2 small teaspoons and wait until they are golden brown. Don`t forget to turn regularly! Attention: the hats darken a little after taking them out!
- After you have taken out the first portion, let it cool down briefly and have a snack to see whether it is actually done inside, if so good, if not, reduce the temperature one more level and bake the necks a little longer.
- I put the fried hats on several layers of kitchen roll to cool, so that a large part of the fat is absorbed again, so they are no longer so greasy and the guilty conscience is dampened a bit
- Only when they have completely cooled down do you pour the powdered sugar and cinnamon mixture over them with a sieve.
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