Description
Goldbraune, knusprige Quark Mutzen mit fluffigem, saftigem Inneren, zartem Vanilleduft und feiner Süße, umhüllt von zartschmelzendem Zucker – unwiderstehlich locker und aromatisch wie frisch vom Bäcker, nur besser.
Ingredients
Scale
- 500 g Quark
- 1 l Fett (Öl) zum Ausbacken
- 100 g Puderzucker oder Kristallzucker zum Bestäuben
- 350 g Zucker
- 1 Päckchen Backpulver
- 4 Eier
- 1 Päckchen Vanillezucker
- 500 g Mehl
- 1 Tropfen Rum-Aroma
Instructions
- Begin by preparing the dough. In a large mixing bowl, crack the eggs and add the 350 g of sugar and the packet of vanilla sugar. Using an electric hand mixer or a whisk, beat the mixture thoroughly until it becomes light in color and frothy. This process helps incorporate air, resulting in a lighter dough.
- Add the 500 g of Quark and the rum aroma to the egg mixture. Stir everything together until the Quark is fully incorporated and you have a smooth, homogenous mixture.
- In a separate bowl, combine the 500 g of flour with the packet of baking powder. Mix well to ensure the baking powder is distributed evenly throughout the flour.
- Gradually add the flour and baking powder mixture to the wet ingredients. Using a spatula or wooden spoon, gently fold the flour into the quark mixture until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
- At this stage, you may cover the dough with plastic wrap and refrigerate it for several hours or overnight if time allows. Chilling the dough makes it easier to portion and shape the Mutzen later.
- When ready to fry, pour the oil or frying fat into a deep fryer or a large, heavy-bottomed pot. Heat the oil to 160-170°C (320-340°F). To check if the oil is hot enough, dip the handle of a wooden spoon into the oil; if small bubbles form around it, the oil is ready for frying.
- Using two small spoons, scoop small portions of dough and carefully drop them into the hot oil. Work in batches to avoid overcrowding the pot. The dough balls should be about the size of a walnut.
- Fry the Mutzen in the hot oil, turning them regularly with a skewer, fondue fork, or slotted spoon to ensure they become evenly golden brown on all sides. This typically takes about 4-5 minutes per batch. Adjust the heat as needed to maintain the correct oil temperature.
- Once the Mutzen are golden brown and cooked through, remove them from the oil using a slotted spoon or skimmer. Place them on a plate lined with paper towels to drain off any excess oil.
- While the Mutzen are still warm, generously dust them with powdered sugar or granulated sugar, coating them on all sides. Serve the Mutzen fresh and enjoy!
Notes
For best results, prepare the dough a day in advance and refrigerate overnight; this makes it easier to portion and shape. Use a wooden spoon handle to test the oil temperature: if bubbles form around it, the oil is ready. While frying, keep turning the Mutzen so they brown evenly on all sides—a fondue fork or long skewer works well for this. Serve Mutzen fresh for the best flavor and texture.
- Prep Time: 10
- Cook Time: 20
- Category: Gebäck Rezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
