Quark balls with blueberry yoghurt filling

Name: Quark balls with blueberry yoghurt filling
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 1⁄8 l Milk; 1 cube (42 g) Yeast; 2 TABLESPOONS + 75 g sugar; 500 g + some flour; 1 pinch Salt; 250 g Low-fat curd; 60 g soft butter; 2 Eggs (Gr. M); 1 l oil for frying; 200 g Blueberry jam; 150 g Vanilla Yoghurt; 2 Freezer bag; 7-10 Tbsp Wood skewer

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

1⁄8 l Milk
1 cube (42 g) Yeast
2 TABLESPOONS + 75 g sugar
500 g + some flour
1 pinch Salt
250 g Low-fat curd
60 g soft butter
2 Eggs (Gr. M)
1 l oil for frying
200 g Blueberry jam
150 g Vanilla Yoghurt
2 Freezer bag
7-10 Tbsp Wood skewer

Directions

1
For the dough, warm milk lukewarm. Crumble the yeast and dissolve in it with 2 tablespoons of sugar. Put 500 g flour, salt, quark, butter and eggs in a bowl. Add yeast milk and knead to a smooth dough with the dough hooks of the mixer.
2
Cover and leave to rise in a warm place for about 45 minutes.
3
Form about 20 balls from the dough with floured hands. Leave to rise for about 15 minutes on a floured work surface. Heat the oil in a deep fryer or a wide pot to about 160 °C.
4
Bake the balls for 4-5 minutes in portions, turning them from time to time. Take them out with a skimmer and immediately turn them in 75 g sugar. Leave to cool.
5
For the filling, stir the jam until smooth, possibly passing it through a sieve. Fill yoghurt and jam into 1 freezer bag each, cut off a small corner. Drill an approx. 1 cm deep hole in each of the quark balls with a wooden stick.
6
Fill each ball with some jam and yoghurt.