Fried Sweet Cheese Balls (Quarkkugeln)

Last year I made Krapfen (see a 2013 post). This year I decided to fry similar batter, but containing yeast. This one is moist and fluffy, but will take more time to prepare because the yeast needs to rise. Moreover, this batter can only be made fresh and has to be used immediately! The batter for Krapfenis whipped together and ready to be fried in minutes; larger batches can be prepared and stored in the refrigerator for a few days. So I would say that it depends on the situation, which one to make.

Ingredients:

A pot

Frying oil (I used canola oil)

Paper towels

200 g flour

1 package dry yeast

75 g sugar

1 package vanilla sugar or some vanilla extract

Some lemon extract or some lemon juice

1 pinch salt

1 egg

25 g butter or margarine

250 g nonfat Greek Yoghurt (Fage or Chobani)

75 g raisins or small dices of apple

Topping:

Powdered sugar

Preparation:

1. In a bowl mix flour and yeast. Add remaining ingredients except for raisins or apples.

2. Using the knead hooks of an electric hand mixer blend all ingredients to a smooth dough. Cover bowl and let rest in a warm place for the yeast to rise (about twice the size).

3. Briefly knead the dough, then add raisins or apple dices.

4. Heat frying oil in a pot to about 175 degrees Celsius (350F). An easy test to find out if the oil has reached temperature is to put the end of a wooden cooking spoon into the oil. If the oil is hot small bubbles will appear around the end of the wooden spoon.

5. Using two teaspoons drop little portions into the hot batter. Once one half has reached a nice golden color, turn the balls around to fry the other side. Remove fried batter balls from frying pot and put on a paper towel to drain excess fat.

6. Sprinkle with powdered sugar and serve. Best served fresh and lukewarm.