Sour Cream Donuts

In a bowl, whisk together quark, sour cream, sugar, vanilla sugar, salt, egg, oil and milk until smooth.

Mix flour and baking powder and sift them into the quark mixture.

Quickly knead everything into a smooth, soft dough.

Flour the work surface well, roll the dough out to about 5 mm thickness and cut out circles (approx. 5.5 cm).

From the center of each circle cut out a smaller circle (approx. 2 cm) so you get rings.

Heat about 1 litre of oil in a wide pot until small bubbles rise when you dip in a wooden skewer.

Fry the donuts in batches in the hot oil and brown them for about 1 minute in total per side until golden.

Remove the donuts and let them drain on kitchen paper and cool briefly.

Dust with powdered sugar and serve best while still slightly warm.