DISH RESEARCH · Main dish

Saxon Quarkkeulchen

Also known as: Quarkkäulchen, Quarkkeulchen, Sächsische Quarkkeulchen

SACHSEN.TOURS’s Sächsische Quarkkeulchen boil and press potatoes, knead them with quark and the remaining dough ingredients, add soaked raisins and fry small flattened pieces in clarified butter, with sugar and apple sauce suggested at serving.

About Saxon Quarkkeulchen

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

SACHSEN.TOURS presents Sächsische Quarkkeulchen as a sweet main dish from the family kitchen. Its potato-and-quark dough includes raisins, and the small flattened pieces are fried golden on both sides.

The potatoes are boiled in their skins, drained and allowed to cool a little. They are then peeled and pressed through a potato press.

Supplied hot water is poured over the raisins, which swell for a few minutes. Meanwhile, the flour, quark, eggs, sugar, salt and baking powder are added to the pressed potatoes and kneaded into a dough. The same raisins, described as patted dry and lightly floured, are added last.

Small Keulchen are formed from the dough and lightly flattened. The listed clarified butter is heated in a pan, and the pieces fry on both sides until golden.

The authors suggest serving them freshly from the pan, sprinkled with sugar and accompanied by prepared apple sauce.

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Dish type: Main dish
Preparation: Read the preparation
The potatoes are boiled in their skins, drained and allowed to cool a little. They are then peeled and pressed through a potato press. Supplied hot water is poured over the raisins, which swell for a few minutes. Meanwhile, the flour, quark, eggs, sugar, salt and baking powder are added to the pressed potatoes and kneaded into a dough. The same raisins, described as patted dry and lightly floured, are added last. Small Keulchen are formed from the dough and lightly flattened. The listed clarified butter is heated in a pan, and the pieces fry on both sides until golden. The authors suggest serving them freshly from the pan, sprinkled with sugar and accompanied by prepared apple sauce.

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Ingredients in Saxon Quarkkeulchen

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Quarkbase

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Countries

Germany

Cuisines & regions

Saxon Cuisine

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Cooking traditions: Saxon

Sources & references

Sächsische Quarkkeulchen