Chocolate Quark Donuts

Briefly sifting the dry ingredients gives especially fine, lump-free donuts.

Quark and egg should not be ice cold so they combine more easily.

Stir only until there are no more streaks of flour, otherwise the donuts can become dense.

If a small drop of batter immediately rises and bubbles all around, the oil is usually at the right temperature.

Dip the spoon briefly in oil between portions so the batter releases more easily.

Don't fry too many donuts at once so the oil temperature doesn't drop too much.

If you like, let them briefly cool on a rack so the surface is less greasy.

Only dust with powdered sugar just before serving so it doesn't melt.