Beat the eggs with sugar and vanilla sugar until frothy. Add flour, pudding powder, baking powder or baking soda and quark and stir to a nice, smooth batter.
Heat the fat in a saucepan to around 170 ° C. Hold a wooden skewer or wooden spoon in it, if bubbles rise on it, it is just right.
Now fill the dough into a pointed bag without a spout and use a wide knife to push the dough out directly over the fat and cut off even, not too large pieces and let them slide into the fat. In no case should the dough fall into the hot fat. This is very dangerous because of the splash of fat. Do not put too many in the pot at once so that they can still turn and become nice and round.
Finally, let it cool a little on a plate with kitchen paper and toss in sugar while it is still warm or sprinkle with powdered sugar.
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