Quarkini Buttermilk - Mini Doughnuts with Semi-Fat Quark
Quarkini Buttermilk - Mini Doughnuts with Semi-Fat Quark — a Zeelandia recipe. Uses Zeelandia Quarkini Buttermilk Mix 25 kg.
- mixing time
- 5 min
- mixing speed
- low
- resting time
- about 15 min
- frying temperature
- 170 °C
- frying time
- 8 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia Quarkini Buttermilk Mix 25 kg | 1000 g |
| Semi-fat quark | 500 g |
| Eggs | 500 g |
| Water | 400 g |
| Oil | 100 ml |
Method
Mix all ingredients on low speed for 5 minutes using a flat beater. The amount of added water depends on the quality of the quark; add it in portions until the dough has a consistency that allows it to be dosed.
Leave the dough to rest for about 15 minutes.
Shape the dough into balls of 16 g using an ice cream scoop, a piping bag or a dedicated depositor.
Fry in fat at 170°C for 8 minutes.
After frying, roll the doughnuts in icing sugar. The dough must be fried within 3 hours of preparation.
Finishing: drain the fried doughnuts of fat and sprinkle with Mont Blanc dextrose (grape sugar).
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.