Quark Donuts in 10 Minutes
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.
Prep Time3 minutes mins
Cook Time7 minutes mins
Total Time10 minutes mins
Servings: 2 -4
For the Quark Donuts:
- 1 egg
- 1/4 tsp Stevia drops
- 1/2 tsp natural lemon essence
- 1/2 tsp bicarbonate of soda
- 125 g German-style Quark or full fat cottage cheese
- 1/4 cup coconut flour
- 1/4 cup tapioca starch
- peanut oil for deep frying use coconut oil if allergic to nuts
For the Citrusy Glaze:
- 1/4 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:
Beat egg and Stevia with a whisk or an electric mixer until pale and fluffy.
Add lemon essence, bicarbonate of soda, quark, coconut flour and tapioca starch. Mix well to combine.
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.
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: