Quark Doughnuts with Fruit Dip

INSTRUCTIONS

• 1
  Heat oil in a taller (not too wide – you need a high oil level so the doughnuts don't touch the bottom) thick-bottomed pot to 175 – 180 degrees. If you don't have a thermometer, don't worry, heat the oil until it clearly forms threads or patterns, and first fry one doughnut as a test – the oil must crackle and form bubbles around the doughnut when the dough is added. The doughnut will immediately seal, puff up, and begin to float in the oil.
• 2
  Mix all ingredients for the doughnuts in a bowl (mix flour with baking powder separately first) except for the oil.
• 3
  Using a spoon or an ice cream scoop, take roughly equal amounts of dough and place them into the hot oil so that the pieces do not touch each other. Fry for several minutes until golden brown on all sides. The doughnuts will "dance" in the oil by themselves, but if they don't turn evenly, help them.
• 4
  Remove the fried doughnuts with a slotted spoon or sieve, first onto a paper towel (to absorb some oil), and then, while still warm but not hot, place them into the mixture of both sugars for coating. Coat on all sides.
• 5
  For the cream, whip the cream. Mix the quark with yogurt and sugars, and finally fold in the whipped cream with a spatula. Fill into a piping bag, make a small hole in each doughnut (either with a piping tip or the end of a small wooden spoon), and pipe the cream inside. Of course, you can also leave the cream outside the doughnuts and simply dip them into it, like a dip.
• 6
  For the fruit dip, heat the fruit with sugar, blend with an immersion blender, and stir in the (liquid) cream. Sweeten further if needed and let cool.