Discover Authentic German Fried Dough Balls: Quarkbällchen
If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Welcome to my culinary adventure! Today, we’re diving into the delicious world of German fried dough balls, a delightful treat for any occasion. Join us as we uncover the secrets behind making these irresistible fried dough balls that will have everyone returning for more! Basic Ingredients To make those delicious balls, you need a few essential ingredients: German Quark. You can make it yourself if you don’t have access to this ingredient. It’s easier than you think! Check out my foolproof recipe: How to make German Quark with Buttermilk. Quark – Quark is one of the most essential ingredients. For this recipe I use quark with 20% fat, but you feel free to use Quark with lower fat content, for example Magerquark. Flour – All-purpose flour. Egg – 2 medium eggs. Vanillin – So called “Vanillezucker”, Vanilla Sugar. If you don’t have it, use a little vanilla bean paste Sugar – Granulated or caster sugar. Baking Powder – Regular baking powder Coating – In Germany, we traditionally use caster sugar for coating. Caster sugar gives those fluffy balls a little bit of crunch. Optional Additions Cinnamon — Adding half a teaspoon of cinnamon to the sugar for your coating will make it even more delicious. Powdered Sugar — If you don’t like the extra crunch on your fried dough balls, go for powdered sugar. How to Make German Fried Dough Balls Making dough for German fried dough balls is very easy. Combine all the ingredients in a large bowl, and your dough will be ready to use. It takes 3 minutes! For Frying, you just need a small pot, frying oil, and a bit of patience. The dough is sticky, so you can use two teaspoons to transfer it into the hot oil. Additionally, make sure you don’t fry too many balls at the same time because they will get bigger while being fried. And most of all, please be careful when using hot oil; I don’t want you to burn yourself. When Germans Eat Fried Dough Balls Traditionally, we eat our Quarkbällchen for Carnival Celebrations. In the past, we ate fatty and rich food before Lent began. German fried dough balls are also popular for New Year’s Eve Celebrations, especially in Northern Germany. Despite all this, you can find this particular treat in German bakeries at any time of the year. So feel free to make it for your Sunday coffee and cake or any time you crave something sweet! Tools that might come in handy Storage & Reheating Quarkbällchen tastes best when they are eaten freshly. However, if you want to store them, wrap them up in a paper bag, as in the airtight container, they get soggy. You can freeze your dough balls for up to six months. However, the best way to enjoy them is when they are fresh! If you love fried baked goods like I do, check my Old Fashioned German Donut Recipe. There is nothing better than warm homemade German doughnuts! German Fried Dough Balls Recipe - Traditional German Quarkbällchen If you have 20 minutes, you must make those incredible fried dough balls! They are easy and quick to prepare, perfect for any occasion. No ratings yet Prep Time 5 minutes Cook Time 15 minutes Course Dessert Cuisine German Servings 40 small dough balls INGREDIENTS 250 gram all-purpose flour250 gram quark 20% or less2 medium eggs100 gram caster sugar14 gram vanillin (vanilla sugar) or vanilla bean paste8 gram baking powder 250 gram all-purpose flour 250 gram quark 20% or less 2 medium eggs 100 gram caster sugar 14 gram vanillin (vanilla sugar) or vanilla bean paste 8 gram baking powder For Frying 500 milliliter vegetable oil sunflower or coconut 500 milliliter vegetable oil sunflower or coconut For Coating 3 tablespoons caster sugar1/2 teaspoon ground cinnamon 3 tablespoons caster sugar 1/2 teaspoon ground cinnamon INSTRUCTIONS Make the dough In a large bowl, combine all dough ingredients: flour, sugar, vanilla sugar, eggs, quark and baking powder. Stop whisking when the ingredients combine. Set aside and prepare your frying and coating station. In a large bowl, combine all dough ingredients: flour, sugar, vanilla sugar, eggs, quark and baking powder. In a large bowl, combine all dough ingredients: flour, sugar, vanilla sugar, eggs, quark and baking powder. Stop whisking when the ingredients combine. Set aside and prepare your frying and coating station. Stop whisking when the ingredients combine. Set aside and prepare your frying and coating station. Prepare the coating Take a flat container (you can use the bottom of an airtight container) and mix caster sugar with cinnamon. Place it next to your stove. Take a flat container (you can use the bottom of an airtight container) and mix caster sugar with cinnamon. Place it next to your stove. Take a flat container (you can use the bottom of an airtight container) and mix caster sugar with cinnamon. Place it next to your stove. Prepare the frying station Take a small pot and fill it with 500 grams of frying fat. Next to it, prepare a plate lined with a paper towel. After frying, you will place the fried balls there to eliminate excess fat. Take a small pot and fill it with 500 grams of frying fat. Next to it, prepare a plate lined with a paper towel. After frying, you will place the fried balls there to eliminate excess fat. Take a small pot and fill it with 500 grams of frying fat. Next to it, prepare a plate lined with a paper towel. After frying, you will place the fried balls there to eliminate excess fat. Fry the dough Preheat the fat to 160-170°C. Do not raise the temperature too high, as you don't want the balls to brown too quickly. They might end up dark and raw from the inside. Take two teaspoons and place one full teaspoon of dough into the hot fat. The dough is somewhat sticky, so the second teaspoon might help you with scraping. Use a small pot to place no more than four balls at once, as they will grow bigger while frying. If needed, turn the balls after one minute with a tablespoon. Sometimes, the balls will turn themselves without your help.Fry each batch for 3-4 minutes. Remove the balls with a skimmer and place them on the plate with a paper towel for a minute.After this, coat the balls with a mixture of cinnamon and sugar. Store the fried dough balls in a paper bag. Don't put them in an airtight container, as they will get soggy. Eat them fresh, as this is when they taste the best! Preheat the fat to 160-170°C. Do not raise the temperature too high, as you don't want the balls to brown too quickly. They might end up dark and raw from the inside. Preheat the fat to 160-170°C. Do not raise the temperature too high, as you don't want the balls to brown too quickly. They might end up dark and raw from the inside. Take two teaspoons and place one full teaspoon of dough into the hot fat. The dough is somewhat sticky, so the second teaspoon might help you with scraping. Take two teaspoons and place one full teaspoon of dough into the hot fat. The dough is somewhat sticky, so the second teaspoon might help you with scraping. Use a small pot to place no more than four balls at once, as they will grow bigger while frying. Use a small pot to place no more than four balls at once, as they will grow bigger while frying. If needed, turn the balls after one minute with a tablespoon. Sometimes, the balls will turn themselves without your help. If needed, turn the balls after one minute with a tablespoon. Sometimes, the balls will turn themselves without your help. Fry each batch for 3-4 minutes. Fry each batch for 3-4 minutes. Remove the balls with a skimmer and place them on the plate with a paper towel for a minute. Remove the balls with a skimmer and place them on the plate with a paper towel for a minute. After this, coat the balls with a mixture of cinnamon and sugar. After this, coat the balls with a mixture of cinnamon and sugar. Store the fried dough balls in a paper bag. Don't put them in an airtight container, as they will get soggy. Store the fried dough balls in a paper bag. Don't put them in an airtight container, as they will get soggy. Eat them fresh, as this is when they taste the best! Eat them fresh, as this is when they taste the best! Related Recipes How to make German Quark with Buttermilk Today, I want to show you how easy it is to make around 250g of German Quark for your breakfast, lunch or dinner! Check out this recipe German Quark Dip Recipe Savoury Quark is a perfect family meal. It's healthy, quick to make, and I have never met someone who doesn't love it! If you are convinced, check my three favourite recipes below! Check out this recipe