Rheinische Krapfen

Krapfen are a traditional treat during Karneval, which is also known as Fasching, Fastnacht, Mardi Gras, and Carnival. Karneval is celebrated the week before Lent. Because during Lent people are discouraged to eat rich foods such as meat, dairy, fat and eggs, many countries prepare traditional foods that use up these ingredients before the start of Lent, e.g. the Tuesday before Ash Wednesday is also known as Pancake day in England. In the area around Cologne we eat deep fried Krapfen that can be made with and without raisins. Don't mix up Berliner, which are like doughnuts, and Krapfen! They are related as both are deep fried, but that is about all they have in common.

Ingredients:
Fat for deep frying, a medium sized pot

250 g Quark (Because Quark is difficult to find and very expensive in the US I have been trying different substitutions. I found that the plain Greek yoghurts by Fage and Chobani work well as a substitute. They are not as sour as other types of yoghurt, and their creamy consistency is similar to Quark. I use the fat free versions, but the 2% fat one works, too.)
250 g flour
3 eggs
4 tablespoons sugar
2 packages of vanilla sugar or some vanilla aroma
1 pinch of salt
1 teaspoon of baking powder
1/2 teaspoon baking soda
Optional: raisins, confectioners' sugar

1. Whisk all ingredients except for the raisins until a smooth batter has formed, then stir in the raisins.
2. Heat deep frying fat in a medium sized pot to 175 degrees Celsius (350F). To test if the fat has reached temperature, submerge the handle of a wooden cooking spoon in the oil. The oil forms bubbles around the wood if it has reached the right temperature.
3. Take up batter with a teaspoon, then use a second teaspoon to scrape off the batter until it falls into the oil. The dough is heavy and will sink to the bottom at first. After a few seconds the Krapfen starts to float. Fry until golden brown, possibly turning the Krapfen as it is being fried.
4. Take out Krapfen and put on a baking rack, so excess fat can drip off. The Krapfen should be golden brown from the outside and fully cooked inside. If the frying fat was too hot, the Krapfen is golden brown outside, but raw inside; if the oil is not hot enough the Krapfen gets very soggy because it takes a lot longer for them to brown and this time allows them to absorb extra oil during the frying process.
Sprinkle powdered sugar on top and serve.

Comment: Letting the batter sit with raisins for a longer period turns the batter brownish. Thus, it is better to add the raisins fresh, and if you make up more dough, only add raisins to a portion of the batter.