Quarkbällchen are small, light German doughnuts made with quark cheese, then fried until golden and rolled in sugar. Soft and fluffy on the inside with a delicate crisp exterior, they’re best enjoyed fresh and slightly warm.
One of the first things I discovered when I arrived in Luxembourg was these delicious Quarkbällchen! I was roaming around the bakery section of a supermarket when a box containing six large doughnut holes caught my eye. Upon further inspection, I noticed that this was something new to me and not just any ordinary doughnut holes. I quickly searched for more information and discovered that they are a German classic made from quark cheese.
I went home and after dinner I was ready to enjoy my treat. The plan was to have one or two, but things escalated quickly. I couldn’t stop eating! These little treats were so addictive that I ended up finishing the whole box in one sitting. Just like that, I had discovered that I have no self-control around them. To this day, I still have to really resist because I’m so easily tempted. Even now, when I make them at home, it’s not easy. Luckily, I have plenty of people to help me with that. As you can see, I even had one of my little nuggets steal one during the shoot, so we decided he had to model for me instead.
What are Quarkbällchen?
Quarkbällchen are small, round German doughnuts made from quark cheese, eggs, sugar, vanilla sugar, flour, and baking powder, then deep-fried until golden and rolled in sugar. Even though you can find them all year round, they’re especially popular during Karneval (Carnival) season in Germany. As all over Europe, in Germany, during this time of year, rich, fried pastries are traditionally enjoyed before the fasting period of Lent. Alongside other festive treats like Berliner (jam-filled doughnuts), quarkbällchen are a classic street and bakery favourite during the colourful celebrations leading up to Ash Wednesday.
What is Quark Cheese?
Quark is a fresh, mild cheese that sits somewhere between yogurt and cream cheese in texture. It’s creamy, slightly tangy, and soft, but not as rich or dense as cream cheese. It adds moisture and lightness to baked goods like quarkbällchen without making them heavy. The best substitute are fromage blanc, Skyr or full-fat Greek yogurt because it has a similar tang and consistency. Just make sure it’s thick and not runny, for this reason I would suggest to strain the greek yogurt before.
FAQs
What is vanilla sugar?
Vanilla sugar (Vanillezucker) is regular sugar that has been infused with vanilla, either from real vanilla beans or vanilla extract. It has a delicate, sweet and softer vanilla aroma and blends evenly into batters and doughs without adding extra liquid. It’s especially popular in German baking because it gives a consistent, nostalgic vanilla flavour to cakes, cookies, and fried treats like quarkbällchen, and it’s conveniently sold in pre-measured packets. However, if you cannot find it where you live, you can easily swap it. To substitute, you can replace one packet (that is about 8–10 g) with 1–2 teaspoons of vanilla extract. Or simply why not try making your own? Mix sugar with the seeds of a vanilla bean or else store a used vanilla pod in a jar of sugar for a few days.
Do I need to let the dough rest?
Because to make quarkbällchen baking powder is used instead of yeast, there’s no need for rising time, so the dough comes together quickly and easily. However, I would suggest to let the dough rest for at least 15 minutes before frying as this will help the gluten and flour relax, which will give a softer and fluffier quarkbällchen.
How to store any leftover?
Ideally it’s best to eat all of the quarkbällchen the same day that they are made, as that is when they are the fluffiest. However, if you end up with leftovers, I suggest to store them at room temperature in an airtight container for not more than 2 days. It’s important that you don’t refrigerate them as this will make them dry out quicker!
Quarkbällchen – German Quark Cheese Balls
Ingredients
- 250 g quark cheese or skyr
- 3 eggs
- 100 g castor sugar
- 1 packet vanilla sugar or 1 tsp vanilla extract
- 3 teaspoons baking powder
- 220 g plain flour
- 1 teaspoon salt
Instructions
- In a large bowl whisk together the quark, eggs, sugar and vanilla sugar.
- In another bowl sieve together the flour, salt and baking powder.
- Start adding the dry mixture slowly to the batter until thoroughly combined and it comes together.
- Let the dough rest for about 15 minutes before frying.
- Fill a large pot with vegetable oil, pour enough oil so that the quarkbällchen have enough space to cook in, about 7 cm. Heat the oil to about 170°C; you want the oil to be hot enough so that you reduce the cooking time avoiding that they get soggy, but at the same time you don’t want the oil too hot that it burns the outside and leave the inside raw.
- Meanwhile prepare a bowl with sugar, set aside.
- Using a piping bag, ice cream scoop or two teaspoons, spoon the dough carefully into the oil and let it cook for about 2 minutes on each side until they puff up and get a golden colour.
- Once they are cooked through, remove the doughnuts with a slotted spoon and place on some paper towels to drain the excess oil and let cool for a few seconds.
- Toss the doughnut balls in the sugar until well coated.
- Repeat until you have used up all the batter. Ideally serve them immediately when they are still warm.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create! Don’t forget to subscribe to the mailing list down below so to received the recipe updates straight to your mailbox!
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