Yeast dough for about 25 pieces:
200 g wheat flour
1 sachet dry yeast
½ tsp cinnamon
75 g sugar
1 sachet vanilla sugar
1 pinch of salt
3 drops of lemon flavouring
50 g soft butter or margarine
250 g quark (low fat)
75 g raisins
100 g sugar
1 tsp cinnamon
A little practice will be required
1. Carefully mix the flour and yeast in a mixing bowl. Add the remaining ingredients for the dough, except for the raisins, and then combine everything with a mixer (dough hooks),
starting briefly on the lowest setting and then switching to the highest setting until a smooth dough is formed.
2. Cover the dough and leave it to rise in a warm place until it has visibly increased in size.
3. Heat up the cooking fat to 180°C in a pot or deep fryer, until bubbles form around a wooden spoon held into the fat.
4. Knead the dough one more time and incorporate the raisins at a medium speed.
5. Use a teaspoon dipped into the cooking fat to get dough balls out of the bowl and drop them into the simmering fat to cook until light brown. Remove the quark balls with a slotted spoon and place on kitchen paper to drip dry.
6. Toss the quark balls in cinnamon sugar and serve lukewarm.