Sour Cream Donuts Made from Quark and Oil Batter
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g low-fat quark
- 100 g sour cream
- 75 grams sugar
- 1 packet vanilla sugar
- 1 egg (s)
- 1 pinch (s) salt
- 5 tablespoon oil
- 5 tablespoon milk
- 350 g flour
- 1 packet baking powder
- Flour, for the work surface
- Vegetable fat, for deep-frying
Print Recipe
Pin Recipe Instructions
- Mix the quark, sour cream, sugar, salt, egg, oil and milk with the mixer. Add the sifted flour mixed with baking powder and work the mixture into a smooth dough. Let rest for about half an hour.
- Sprinkle the worktop with flour and roll out the dough about 1 cm thick. The donuts will rise well in the hot fat. The dough is soft and sticks, so always dust with a little flour when rolling out and cutting out. Cut out circles with a large glass or round cookie cutter and cut a hole in the middle with a small glass or mini cutter. I use heart or star shapes for the middle.
- Heat the vegetable fat in a deep fryer to 180 ° C. If you do this in the pot on the stove, you check the temperature with a wooden spoon. Dip the wooden handle in the hot fat and if bubbles form on the handle, the temperature is right.
- Bake the donuts little by little until they turn a nice brown color on the outside. Experience has shown that the donuts are cooked on the inside when a nice tan has been achieved on the outside. A maximum of 4 donuts fit into my 24 cm diameter pot at the same time, because they still rise nicely. Put the finished donuts on paper towels to degrease them. Roll the still hot or warm donuts in a mixture of sugar and powdered sugar.
- The simple recipe makes about 16-20 pieces. They taste best when they are still lukewarm.
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