Quarkkeulchen

Ingredients

• 400 g Potatoes
• 400 g mirabelles (jar, drained weight; unsweetened)
• 70 g coconut blossom sugar
• 100 ml pear juice
• 1 vanilla pod
• 1 tsp Cornstarch
• 1 Organic lemon
• 2 Eggs
• 200 g Low-fat quark
• 1 pinch salt
• 1 tsp cinnamon
• 50 g Raisins
• 100 g spelt whole‑grain flour
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Wash the potatoes and cover them with water; cook until tender in 20–30 minutes depending on size.

2. 2.

   Meanwhile, drain the mirabelles, halve them and pit them.

3. 3.

   In a pot, melt half of the coconut blossom sugar over medium heat to a light brown caramel. Carefully deglaze with pear juice.

4. 4.

   Split the vanilla pod lengthwise and scrape out the seeds. Add the seeds and the mirabelles to the caramel and warm briefly.

5. 5.

   Whisk cornstarch with a little cold water, stir into the compote, and simmer gently for 1 minute over low heat.

6. 6.

   Rinse the lemon hot, dry it, and finely grate the zest.

7. 7.

   Drain the potatoes, shock them in cold water, peel, and press them while still hot into a bowl using a potato ricer.

8. 8.

   Add eggs, quark, salt, remaining sugar, cinnamon, raisins, lemon zest, and 70 g flour. Knead with a hand mixer’s dough hooks until smooth.

9. 9.

   Shape the dough into 16 small balls (keulchen) and roll them in the remaining flour.

10. 10.

    Heat oil in a non‑stick pan and fry the keulchen in batches until golden brown on all sides. Serve with mirabelle compote.