Vegan ‘Quarkbällchen’ – Traditional German Carnival Doughnuts

Quarkbällchen (2)

In a lot of areas in Germany it is common to make ‘Kräppel’ (or Berliner, Krapfen or Pfannkuchen, depending on the dialect) during carnival time – little treats fried in oil similar to doughnuts. There’s a more gooey, yeast-free version of it called ‘Quarkbällchen’ with Quark (= curd cheese, kind of a lighter sour cream) and I’ve decided to give them a vegan try. Luckily, the first attempt turned out pretty well and I’m a bit proud that the taste is so close to the original. Get kneading and frying, and have a happy carnival time!

Quarkbällchen (1)

Makes about 40 gulf-ball-sized Quarkbällchen

  • 500g soy-yoghurt (neutral or vanilla flavour)
  • 500g flour
  • 250g sugar plus half a cup for decorating
  • 4 tbsp soy-flour or other egg-substitution for 4 eggs (apple sauce, banana, flax seed…)
  • 1 packet (or 2 heaped tsp) of baking powder
  • vanilla essence, vanilla sugar or ground vanilla
  • 1 tbsp lemon juice
  • for frying: 1 liter of sunflower oil (can be used again afterwards)

Start with putting the soy-yoghurt in a strainer (Sieb), put it over a bowl, set it in the fridge and let the liquid from the yoghurt drop out, preferably over night but an hour will work, too.

Yoghurt

Meanwhile, blend your ‘eggs’ in a cup by mixing the soy-flour with 9 to 10 tbsp of water. Pour 250g of sugar in a big bowl and mix with the soy-flour mixture until it’s a crumbly mass.

Soy Egg

Combine flour and baking powder in a seperate bowl and add slowly to the mixture, blending it with a hand blender. Add your preferred vanilla flavour. Take the strained yoghurt, add some lemon juice to make it a bit flaky and add to the dough. Blend first, then knead until well combined.

Dough

Heat the oil in a big pot on the stove – or if you’re lucky and possess a chip pan (Fritteuse), use that – to about 180° C (356 °F). If you don’t have a thermometer, you can just use a wooden stick or tooth pick and hold it in the oil: If there are bubbles coming up around the wood, it’s got the right temperature. If it’s too hot, the Quarkbällchen will turn too crispy on the outside and stay liquid inside – happened to my first batch, so be careful ; )

Now take two teaspoons and carefully put one teaspoon of dough in the oil, like a little gulf ball. Don’t worry if you can’t form the perfect round ball, it looks even nicer if they have individual funny shapes ; ) Fry for about 6 to 7 minutes (depending on your oil and your preferred crispyness). Start with two or three and cut one open after a bit to test the consistency and if you need to adjust the oil temperature. It’s easier than it sounds! When they’re ready, take them out with two forks or a spatula and put on a plate lined with paper towels.

Frying

When they’re not hot anymore but still warm, decorate with some more sugar. I used a saucer filled with sugar and rolled the Quarkbällchen in it until covered in sweetness : )

Quarkbällchen (5)

Little tip: They taste best if you prepare them a day before and store them in an airtight container or plastic bag overnight. And now, enjoy your vegan Quarkbällchen with a cup of tea or coffee and celebrate carnival – Helau, Alaaf or as we say in my home village, Häi dou!

Quarkbällchen (3)

Quarkbällchen (4)

/Thanks for reading! If you like my stuff (or have suggestions), feel free to like, share and/or leave a comment. You can also join me on Facebook. Every like & comment welcome!

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10 thoughts on “Vegan ‘Quarkbällchen’ – Traditional German Carnival Doughnuts

  1. WOW – und vielen lieben Dank für das tolle Rezept. Die Quarkbällchen sehen super lecker aus und ich freue mich schon sehr darauf sie nachzubacken :)

  2. Habe schon eine Weile überlegt, wie ich meine Quarkbällchen vegan bekomme, danke, nun werde ich es mal versuchen, denn ich liebe sie! Aber ich bin so wie so eine große Naschkatze. lg Marlies

  3. Hey, wir “kennen” uns von der Immobilienübergabe in der letzten Woche ;) Super Rezepte hast du hier, ich werd mir sicher mal das ein oder andere abgucken :) Liebste Grüße, Ju

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