Raisin Quark Doughnuts

Wash the raisins, let them drain well and pat them dry with kitchen paper.

Warm the milk to lukewarm and completely dissolve the fresh yeast in it.

Put the flour, sugar, vanilla sugar and salt into a bowl. Add the quark, egg, softened butter and the yeast-milk and knead everything into a smooth, rather soft dough.

Add the raisins to the dough and knead in only briefly until they are evenly distributed.

Cover the dough and let it rise in a warm place for about 30 minutes until it has visibly risen.

Punch the dough down briefly, then divide into about 35 equal pieces and shape into round doughnuts.

Cover the shaped doughnuts and let them rise for another approx. 15 minutes.

Heat about 1 liter of oil in a deep pot.

Fry the doughnuts in batches in the hot oil for a total of about 5 minutes until golden brown, turning once.

Let the doughnuts drain well on kitchen paper and cool completely.

Dust the cooled raisin-quark doughnuts with powdered sugar and serve.