Quarkinis, a.k.a. "Quarkteigbällchen" in German, are tender little doughnut balls, made with quark cheese and coated with sugar or cinnamon sugar. Yummi!

"Quark" is not only the name of a character in the science-fiction TV series Star Trek - Deep space Nine, and the name of a sub-atomic particle. It is a traditional light, soft, creamy, low-fat, fresh-cheese that is readily available throughout northwestern and eastern Europe. Quark is made by straining soured milk that has been warmed to the point of coagulation (so it is actually very easy to make at home overnight). This process dates back several thousand years. In a pinch, you can try and whip up a 50/50 mix of thick yogurt and cottage cheese.

  • Preparation time: 20 minutes
  • Frying time: 45 minutes (about 8 minutes per batch)
  • Makes about 30 quarkinis (about 6 batches)

Note: if you live in a deprived part of the world where quark is not readily available, you may want to look into recipes for "castagnole di ricotta" (ricotta beignets) - the Italian equivalent.

Last page update: 24 February 2017


  • Ingredients for the quarkinis:
  • 500 grams quark
  • Quark is not generally available in France (and the rest of "latin Europe"), but faisselle cheese is a perfect substitute; use faisselle with 6% fat - not fat-free, not the goat milk variety, and not regular fromage frais).
  • 300 grams pastry flour (D: type 405; F: type 45)
  • 200 grams (1 cup) fine crystal sugar
  • 2 tablespoons real vanilla extract
  • 3 tablespoons milk
  • 1 egg
  • Most quarkini recipes call for 1-2 eggs. I have accidentally made it once or twice without eggs, and was not displeased.
  • 4 tablespoons vegetable oil

  • Ingredients for the quarkinis:
  • 100 grams (½ cup) fine crystal sugar
  • 1-2 teaspoon of ground cinnamon


  • Large bowl
  • Hand-mixer
  • Heavy-bottom saucepan (for frying the dough balls)
  • Vegetable oil, enough to fill the pan about 3-4 cm (≈1½ inch)
  • 2 dessert spoons (for scooping batter into the hot oil)
  • Slotted spoon or wire skimmer (D: Schaumlöffel, Fritierkelle;  F: pelle écumoir, cuillière perforée, araignée à friture)
  • Paper kitchen towels


  • In the large bowl, mix all ingredients and beat at high speed until the batter is smooth
  • Use the batter within 1 hour, or put in the refrigerator.
  • Heat oil in the pan
  • to determine if the oil is hot enough, drop some batter into the oil
  • Use two desert spoons to slide dabs of batter (about the size of 2 grapes) into the hot frying oil
  • Sometimes it helps to dip the spoons into the oil before scooping up batter
  • Turn them over after 20-30 sec
  • Fry until dark golden, turn over several times while frying, then remove with a slotted spoon and put on a paper towel
  • Do not fry more than 4-6 at a time!
  • While the quarkinis are still hot, sprinkle with sugar or cinnamon sugar


red-blue line

©2006-2016 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.