Quark Donuts in 10 Minutes


These gluten-free and sugar-free Quark (Cottage Cheese) Donuts are exactly the way donuts should be: fluffy and light on the inside, golden and crisp on the outside. Sweetened with Stevia, they can be served with a side of a citrusy glaze but it’s not essential to the full enjoyment of this 10 minute treat.  Quark Donuts gluten-free sugar-free If there is one thing other than fresh cream eclairs that I can admit to being a sucker for (for a no-sugar version use Stevia drops and this icing), it must be the donuts. For the obvious reasons I keep away from store-bought varieties and since I am after more instant gratifications than a homemade yeast donut allows, I tend to go without.

Until now, when after talking to Mum about some Polish racuchy [rah-tsoo-he] she’d made earlier, I’d decided to remake the Polish cottage cheese fritters into these bite-sized donut ‘holes’. And since the donuts only take 10 minutes to make, I am glad that these little munchkins are somewhat more healthy than your regular kind. Sure, they are deep fried, but if you use a good oil and only have them once in a while, they are a good alternative to what’s around in the ready-made aisle. 

Quark Donuts gluten-free sugar-free

One question you might be asking is: what is quark? Quark is a type of cottage cheese. The German-style variety is low fat and has a slightly more blended consistency than regular (granulated) cottage cheese and is less runny, but not as thick as, say, cream cheese. I used B.-d. Paris Farm Creek Biodynamic Organic German-style Quark – bought from Harris Farm, but you can usually find it in the same fridge section of the supermarket where you would find ricotta. I have not used ricotta to test this recipe, but I have a feeling that it would work just as well.

As for the citrus glaze, it is optional. I used pink grapefruit but orange with a hint of cardamom or lemon with a pinch of cinnamon would also work a treat. Serve on the side for dipping to preserve the crunchy texture of the donut’s skin.

Quark Donuts gluten-free sugar-free

Quark Donuts in 10 Minutes
Recipe type: Donuts, Dessert, gluten-free, sugar-free, Fritters,
Cuisine: German, Polish
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
These gluten-free and sugar-free Quark (or Cottage Cheese) Donuts are exactly the way donuts should be: fluffy and light on the inside, golden and crisp on the outside. Sweetened with Stevia, they can be served with a side of a citrusy glaze but it’s not essential to the full enjoyment of this 10 minute treat. Makes about 8.
For the Quark Donuts:
  • 1 egg
  • ¼ tsp Stevia drops
  • ½ tsp natural lemon essence
  • ½ tsp bicarbonate of soda
  • 125g German-style Quark (or full fat cottage cheese)
  • ¼ cup coconut flour
  • ¼ cup tapioca starch
  • peanut oil for deep frying (use coconut oil if allergic to nuts)
For the Citrusy Glaze:
  • ¼ cup freshly squeezed grapefruit juice (or try lemon juice with a pinch of cinnamon OR orange juice with a pinch of cardamom)
  • 1 tbsp rice malt syrup
To make the Quark Donuts:
  1. Beat egg and Stevia with a whisk or an electric mixer until pale and fluffy.
  2. Add lemon essence, bicarbonate of soda, quark, coconut flour and tapioca starch. Mix well to combine.
  3. Heat oil in a small saucepan over medium-low heat, oil level should be at least 1 inch, to 180C (350F). If you don’t have a thermometer you can judge when the oil is ready by dropping a small crust of bread into the oil – if the oil bubbles, it’s ready. Reduce heat by a quarter.
  4. Using a tablespoon or a metal ice-cream scoop, shape dough into balls about 2cm in diameter. Drop them into the hot oil, 3-4 at a time and allow them to brown on all sides, before removing with a slotted spoon or metal tongs onto paper towels to drain excess oil. Repeat with the remaining dough.
To make the Citrusy Glaze and serve:
  1. Mix citrus juice with rice malt syrup and serve on the side of warm donuts.

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22 Responses to Quark Donuts in 10 Minutes

  1. Steph says:

    Yuuuuuummmmoooo! These sound amazing! I am so going to make a batch for afternoon tea today.

  2. They look so yummy, like what my grandma used to make. I have to try this recipe!

  3. ten minutes? seriously? they look wonderful.

  4. These sounds wonderful! Have just made a mini version of your peanut butter & chocolate cheesecake from “the book” and licked the bowl clean with no guilt what so ever………………

  5. leasa says:

    Made these this afternoon. Lasted all but a minute! Will definitely make again. It’s fabulous to find such a great local site.

    • Thank you for your kind words leasa, I am so glad you liked them – they are slightly dangerous because they are so easy to make. :-) PS Feel free to email me with any questions or recipe ideas you would like to see on Wholesome Cook. I’m always open to suggestions.

  6. jcatesby says:

    You are amazing … these look absolutely scrumptious. I have just made yet another of your fabulous Pasticceria Papa Ricotta Cheesecakes, which has to be the best Cheesecake in THE WORLD. I find the best flour to use for the pastry is the Italian OO. I will definitely try these very soon. Agree with leasa what a great local site.

    • *blush* thank you! Thanks for the tip on the cheesecake, I will update the page with your suggestion. :-) PS Like I said to leasa: feel free to email me with any questions or recipe ideas you would like to see on Wholesome Cook. I’m always open to suggestions.

  7. maxivida says:

    Hi Martyna, thanks for the great recipe. I live in Germany, so getting Quark is not a problem at all, but I’ve never even heard of tapioca starch. What would be a good replacement? And the coconut flour you mention – we don’t have that either. Can it be replaced with finely ground dessicated coconut?
    These donuts are called Quarkbällchen here. They are my daughter’s favourite snack.

    • Hi maxivida, tapioca and coconut flour (ground flesh of the coconut which is different to dessicated coconut) are what makes these Quarkbällchen gluten-free and both flours can be found in most health food stores. As an alternative, and I have tried doing this, you can use the same amount of regular self-raising flour. :-)

  8. Oh these sound so dangerous! I wonder if strained natural yoghurt would work in place of the quark?

  9. Did you say 10 minutes? WOW I’m in. I don’t mind deep frying so this sounds really wonderful to me! And love how moist inside these donuts!

  10. Raymund says:

    This really sounds nice and in 10 minutes this is a champion

  11. Tessa says:

    What a beautiful and amazingly quick recipe! Gorgeous photos too!

  12. Its a 10 minute wonder…looks so tender on the inside. Ok now that your getting your training, can you help with a culinary solution? Due to dietary issues in family, it needs to be gluten, egg and lactose free… hmmm??? suggestions with baked goods. I know this is tough one. Take your time to ponder. Take Care, BAM

    • Sounds exactly like what’s in my new e-book (vegan, gluten-free with the bonus of sugar-free too) in terms of these donuts, it would take a lot of playing with the recipe and I think quark is what makes it what it is… I’ll have a think about it. :-)

  13. Wow this is one to bookmark! I love quark!

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  15. G’day! Don’t these look delicious, true!
    Your photo and recipe has now inspired me to put this on the list too!
    Cheers! Joanne

  16. Pingback: Christmas Pudding Ice Cream Pops PLUS 12 Other Christmas Party Canapé‎ Recipes | Wholesome Cook

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