for 12 pieces

Dough

300 g	white flour
½ tsp	salt
4 tbsp	sugar
¼ cube	yeast (approx. 10 g), crumbled
50 g	butter, soft
100 g	cream quark
1 dl	milk

Custard

1 dl	milk
1 ½ tbsp	sugar
1	vanilla pod, cut open lengthwise, seeds scraped out
1 pinch	salt
1	fresh egg yolks
2 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
50 g	cream quark
1 dl	cream, whipped until stiff

To deep fry

oil for deep-frying

To fill

5 tbsp

sugar

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the butter, quark and milk, mix, knead into a smooth dough using the dough hook on a food processor for approx. 5 mins. Divide the dough into 12 portions, shape into buns, place on a sheet of baking paper, cover and leave to rise at room temperature for approx. 1½ hrs.

Custard

In a pan, whisk the milk and all the other ingredients up to and including the egg yolk, bring to just below the boil over a medium heat, stirring constantly. Remove the pan from the heat immediately. Stir the gelatine into the hot custard, then pour the mixture through a sieve into a bowl. Leave the custard to cool, cover and chill for approx. 1 hr. until the custard is just set at the edges. Stir the custard until smooth. Carefully fold in the quark and whipped cream. Transfer the custard to a piping bag with a smooth nozzle (approx. 6 mm in diameter), chill for approx. 1 hr.

To deep fry

Fill a pot to 1/3 with oil and heat it to approx. 160°C. Flatten the dough balls slightly. Using a slotted spoon, slide them into the oil in batches (bottom side up), deep-fry for approx. 2 mins. on each side. Remove and drain on paper towels.

To fill

Pour the sugar into a deep dish and roll the doughnuts in the sugar. Insert a straw two-thirds of the way into the doughnuts, work the straw backwards and forwards a few times until the hole is approx. 5 mm wide. Pipe the filling into the doughnuts.

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