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Recipe of: © Monsieur Cuisine

Quark doughnuts with raspberry sauce

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30 pieces
Ready in: 0:46 h
Preparation time: 25 min.
Created on: 08.03.2021
Last changes: 14.04.2021



  • 2 eggs (medium-sized)
  • 40 g sugar
  • 1 vanilla pod
  • 275 g quark (curd cheese) (10% fat)
  • 375 g flour (type 550)
  • 100 g wholemeal wheat flour
  • 20 g soft butter
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 2 pinches of salt
  • 2 tbsp rectified spirit


  • 250 g fresh raspberries
  • 50 g sugar
  • 10 g potato flour


  • flour (type 550) for the worktop
  • cookie cutters diameters of 7 cm and 3 cm
  • 1 l rapeseed oil for deep-frying
  • icing sugar (optional)


Per piece:

  • calorific value
    368 kj / 88 kcal
  • protein: 3 g
  • carbohydrates: 15 g
  • fat: 2 g
Preparation time
25 min.
Ready in
0:46 h
  1. Insert the mixer attachment. Put the eggs and sugar into the blender jug and, with the measuring beaker in place, beat until fluffy for 2 minutes/speed setting 3. Remove the mixer attachment. Cut the vanilla pod in half lengthways and scrape out the pulp. Add the vanilla pulp, quark, both types of flour, cubed soft butter, baking powder, bicarbonate of soda, 2 pinches of salt and rectified spirit to the blender jug and, with the measuring beaker in place, process with the knead button/2 minutes to form a smooth dough.
  2. Continue to knead the finished dough by hand on a floured worktop for a few minutes. If the dough is very soft, you can work in a little more flour to make it easier to shape. If the dough is too dry, work in another 1 tablespoon of sour cream or cold water. Then shape the dough into a ball and roll out to approx. 5–6 mm thick. Clean the blender jug thoroughly.
  3. Use round cutters (approx. 7 cm diameter) to cut out circles, then use smaller cutters (approx. 3 cm diameter) to cut out a little circle from the middle of each one.
  4. Heat the rapeseed oil in a pot to 170 °C. (It will have reached the right temperature when bubbles form around the end of a wooden spoon dipped into the oil and rise to the top.) Deep-fry the doughnuts two at a time on both sides for 30 seconds, until golden. Once they are done, drain them on some kitchen paper, then dust with icing sugar if you like.
  5. To make the raspberry sauce, clean and wash the raspberries, then drain them well in a sieve. Put the raspberries, 100 ml water at room temperature and the sugar into the blender jug and bring to a boil, with the measuring beaker in place, for 4 minutes/speed setting 1/95 °C.
  6. Mix the potato flour with 40 ml cold water, then add it to the blender jug. With the measuring beaker in place, boil the raspberries for another 2 minutes/speed setting 1/95 °C.
  7. Serve the doughnuts with cold or hot raspberry sauce.



Instead of the cookie cutters, you could use a large tumbler and a shot glass to cut out the doughnuts.

You could use spirits of wine or Strohrum as an alternative to rectified spirit. If children are going to be eating the doughnuts, simply leave out the alcohol or substitute it with 2 drops of rum flavouring.





Bon appétit with Monsieur Cuisine