QUARK KRAPFERL

December 18, 2014

18th December

6 days to christmas!

Another lovely recipe taught to me by my boyfriends mother. Personally I’m always a little scared when it comes to frying stuff. But this was surprisingly easy!

We Austrians like to call these little dumplings ‘baked mice’. They are best eaten while still warm. Then they are a little crunchy on the outside and super soft and moist on the inside. But cold they are yummy too. I love that they all have slightly different and characteristic shapes. You can interpret your own figures into them – a bit like imagining cloud shapes.

QUARK KRAPFERL [quark donuts]

  • 500g flour
  • 500g quark [rather dry]
  • 4 eggs
  • 1.5 packages baking powder
  • 1 package vanilla sugar
  • 100g sugar
  • 500g butter lard [or vegetable oil]
  • powdered sugar

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[if the quark is really dry – use an extra egg]

_ combine all ingredients [but the butter lard and the powdered sugar] in a large bowl [the batter is rather dry – you might wanna use a dough hook on your mixer]

_ slowly heat butter lard in a small pan [don’t heat too fast – better to go a little higher later than burn your ‘Krapferl’ to a crisp]

_ test heat by putting a chopstick into the oil – subtle bubbles should form

_ use two teaspoons to form little dough dumplings

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_ put one after the other into the hot fat [if oil is spattering – reduce heat]

[take into account that dumplings will grow about 4 times in size during frying]

_ once they start to brown flip them over

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_ fry until dumplings are a lovely golden-brown in color

_ place onto a thick layer of kitchen paper [to absorb excess oil]

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_ let cool a little and dust with powdered sugar

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