Cardamom And Orange Infused Quark Doughnuts
By Meeta K. Wolff
Prep Time: 20 minutes
Total Time: 40 minutes
Makes roughly 20 doughnuts
- 250g flour
- 125g sugar
- 250g quark
- 1 teaspoon cardamom powder
- zest of 1 organic orange
- 2 eggs
- 2 teaspoons baking powder
- pinch of salt
- extra sugar to coat the doughnuts
- 500g neutral flavored oil to deep fat fry
- Using your fingers rub together the orange zest and sugar to really get the flavors out. In a standmixer fitted with the paddle attachment, whisk together flour, sugar and orange zest, quark, baking powder, salt and cardamom powder into a thick and sticky dough.
- Pour the oil in a pot and bring it up to approx. 170 C (see note below). Alternatively, use a deep fat fryer.
- Using an ice-cream scoop, scoop out balls of dough and roll them quickly in the palm of your hands. Carefully drop into the oil - one by one. Make sure never to overfill the pot with your doughnuts, otherwise the temperature of the oil will drop and the dough will soak up too much fat.
- Fry the doughnuts for 3 to 5 minutes turning them around with a slotted spoon to ensure they are evenly colored on all sides.
- Spread out some paper towels on a plate. Put the extra sugar into a plate. Take the doughnuts our of the hot oil and allow to drip on the paper towels. While the doughuts are still hot, place them on the plate with extra sugar and coat them well.
- Serve while still warm!
- To test for the perfect temperature - immerse a wooden skewer into the oil and if bubbles start forming around it - the oil has reached the right temperature to fry.
- To ensure crispy and not soggy doughnuts it is vital to keep the temperature of the oil at a constant level - 170 C is perfect
- As always with dealing with hot oil - be careful not to splash and keep a good distance from the pot when dropping in the doughnuts
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