Served warm and rolled in cinnamon sugar, these German Quark Balls (Quarkbällchen) are lightly crunchy on the outside and soft and tender on the inside.
They resemble doughnut holes, but the addition of Quark cheese gives them a uniquely creamy texture and flavor. Ideal for a holiday breakfast, an afternoon snack, or a comforting dessert.
What are Quarkbällchen?
Quarkbällchen are small, fluffy fried dough balls made with Quark, a fresh soft cheese common in German baking. They are tender inside with a delicate crust and become especially irresistible when rolled in cinnamon sugar.
These treats are straightforward to prepare: combine the ingredients, let the dough rise, shape into small balls, and fry until golden. Because of the Quark, their texture and flavor differ from typical doughnut holes.
I recommend serving them warm. They pair well with a variety of rollings and dipping sauces: plain sugar, vanilla sugar, speculaas spice, melted chocolate, jam, caramel sauce, applesauce, Pflaumenmus (German plum butter), lemon curd, or even flavored Quark for a lighter option.
What’s Quark Cheese and Where Can I Find It?
Quark is a fresh, unaged soft cheese with a thick, creamy texture. It is high in protein, low in lactose, and commonly used in European baking and desserts. Unlike yogurt, plain Quark is not tangy, which makes it a versatile ingredient in both sweet and savory recipes.
If Quark is not available where you live, Greek yogurt can sometimes be used as a substitute, though results will vary. For authentic results, use true Quark when possible. Some specialty grocers and online retailers carry European-style Quark.
Quark appears frequently in German recipes like cheesecakes, cookies, and pastries. Its creamy structure helps create tender baked goods with a characteristic richness.
If you choose to buy Quark, look for products labeled as European-style Quark for the most authentic texture. Store-bought Quark keeps well in the refrigerator and is convenient for spontaneous baking.
Note: References to specific brands or promotions have been removed to keep the focus on the recipe and technique.
Can I Make Quark Balls without Quark?
Greek yogurt is the most common substitute for Quark. It can work in a pinch but will change the texture and flavor slightly. If you want the most authentic result, use Quark when you can.
What You Need to Make Quarkbällchen (Quark Balls)
Ingredients:
- Flour
- Yeast
- Sugar
- Vanilla sugar or vanilla extract
- Salt
- Egg
- Butter (room temperature)
- Quark
- Oil for frying (vegetable or canola)
- Sugar for rolling (plain, cinnamon sugar, or speculaas spice mix optional)
Equipment:
- Stand mixer with dough hook (or a bowl and hands for kneading)
- Scale or measuring cups and spoons
- Spatula
- Saucepan
- Thermometer
- Plate and paper towels
- Small bowl for rolling sugar
How to Make German Quark Cheese Balls
Notes before you start:
- Allow enough time for the dough to rise—plan several hours from start to finish.
- Fry the balls just before serving so they stay warm and crisp.
- A stand mixer with a dough hook makes the process easier, but you can knead by hand if needed.
Method overview:
1. Combine flour and yeast in a bowl and whisk to blend.
2. Add sugar, vanilla sugar (or extract), salt, egg, softened butter, and Quark to the mixer. Mix on low until a dough forms, then beat on higher speed for about five minutes until smooth. If mixing by hand, combine and knead on a floured surface until smooth, about five minutes.
3. Cover the bowl with a towel and let the dough rise in a warm place until doubled in size. Depending on ambient temperature, this can take around three hours or less in a warm kitchen.
4. After the dough has risen, briefly mix again on low to deflate and smooth. Heat 3–4 fingers of oil in a saucepan to about 350°F / 175°C. Use a thermometer to maintain an even temperature so the exterior browns without the interior being undercooked.
5. Portion the dough into roughly 25 small balls (about 1/2 tablespoon each) or use a small cookie scoop. Wet your hands slightly to prevent sticking and roll the dough into smooth balls.
6. Fry two or three balls at a time, carefully placing them into the hot oil. Fry until one side is golden, then flip to brown the other side. Adjust the stove heat as needed to keep the oil near 350°F / 175°C.
Tip: On your first batch, time how long it takes for the balls to turn golden and check one to ensure the center is fully cooked. If the outside darkens before the interior is done, reduce the ball size or lower the oil temperature slightly.
7. When golden brown, transfer the balls to a paper towel to drain. Once cool enough to handle, roll them in sugar, cinnamon sugar, vanilla sugar, or a spice-sugar mix.
Serve warm with or without dipping sauce. Enjoy!
Looking for More German Christmas Recipes?
- Easy German Lebkuchen Cookies
- Quarkbällchen (Quark Balls)
- Gebrannte Mandeln (Cinnamon Sugar Almonds)
- Best Advent Calendars
- German Stollen Bread
- No-bake German Rum Balls
- Aldi Christmas Food Finds
German Quark Balls (Quarkbällchen)
Served warm and rolled in cinnamon sugar, these German Quark Balls (Quarkbällchen) are lightly crunchy on the outside and soft and tender on the inside. Perfect for a special breakfast, afternoon snack or dessert!
10 minutes
3 hours
15 minutes
3 hours 25 minutes
Ingredients
- 1 3/4 cup [200g] flour
- 2 1/4 tsp (1 packet / 7g) yeast
- 1/3 cup [75g] sugar
- 1 1/2 tsp vanilla sugar (or 1 tsp vanilla extract)
- Pinch of salt
- 1 egg
- 50g butter (room temp)
- 1 cup [250g] Quark
- Oil for frying
- Sugar for rolling
- Cinnamon or speculaas spice mix for rolling (optional)
Instructions
- Add flour and yeast to a medium-sized mixing bowl and whisk until combined.
- Add sugar, vanilla sugar, salt, egg, room temperature butter, and Quark to the bowl of a stand mixer. Using the dough hook, mix on low until a dough forms. Then mix on high for 5 minutes until the dough is smooth.
- Cover the mixing bowl with a towel and leave in a warm place to rise until it has doubled in size.
- Add oil to a saucepan and heat to 175°C (350°F).
- Using the dough hook, briefly mix the dough once more on low.
- Portion the dough into about 25 balls and drop them into the hot oil. When they’re golden brown, remove and place on paper towels to drain.
- When cool enough to handle, roll the Quark balls in sugar or a sugar-spice mixture.
Thank you to the brands and producers who make authentic ingredients accessible. This recipe focuses on technique and classic flavor—feel free to adapt toppings and dips to your taste.