Quarkini - Quark Doughnuts Made with Homogenised Curd Cheese
Quarkini - Quark Doughnuts Made with Homogenised Curd Cheese — a Zeelandia recipe in 2 components. Uses Mont Blanc Decorative Dusting Sugar RSPO 12.5 kg.
- mixing time
- 5 min
- resting time
- 15 min
- frying temperature
- 160 °C
- frying time
- 8-10 min
- maximum time from dough preparation to frying
- 3 h
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Quarkini | 1000 g |
| Homogenised curd cheese | 750 g |
| Water | 500 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Mont Blanc Decorative Dusting Sugar RSPO 12.5 kgMont Blanc RSPO SG 12.5 kg | 100 g |
Method
- Dough
Mix all ingredients on low speed for about 5 minutes (using a flat beater).
- Dough
The amount of added water depends on the quality of the curd cheese; add it gradually until the dough has a consistency suitable for dosing.
- Dough
Leave the dough to rest for about 15 minutes.
- Dough
Form balls of about 25 g from the dough (using an ice-cream scoop, a piping bag or a dedicated depositor).
- Dough
Fry in fat at 160°C for about 8-10 minutes.
- Dough
The dough must be fried within 3 hours of preparation.
- Decoration
After frying, roll the doughnuts in Mont Blanc dextrose sugar.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.