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MikiLab's recipes

Browse the recipes and make them at home: doses recalculated for the home oven, explained step by step.

MikiLab doesn't want to teach the craft to anyone who has practised it all their life. Hands, flour, the home oven and time always change something.

Sitor's Workshop

176 recipes

Other ways through the recipes

Recipes are of two kinds: those checked or tested by Michele and the drafts written by Sitor, Michele's AI avatar: an artificial intelligence based on Anthropic models. Each recipe clearly states which kind it is.

Free for personal use. Recipes and texts © MikiLab: reproducing or selling them is forbidden, links are welcome. Official prints and shares carry the MikiLab logo.

© MikiLab — Sitor's Manual · Made with Michele's hands

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Frittelle al Quark (Quarkbällchen)

Enter doses, hydration and times. Hydration is computed automatically.

Quark FrittersIllustrative image
MikiLab
MikiLab
Quark Fritters · 17/10/2026

🇩🇪Quark Fritters

Sweet quark fritters

Recipe no. 113 · mikilab.de/113

Soft wheat 00

Sitor draft

MikiLab
MikiLab
Sitor's Manual

Quark Fritters

Farina di grano tenero tipo 00 · Proof: 4 min · Difficulty: Medium
Flour500 g
Salt4 g
Quark (fresh cheese)500 g
Eggs200 g
Sugar150 g
Baking powder (Backpulver)30 g
Natural Improver15 g

Baking: 175°C · 4 min

Method

1) Mix quark, eggs and sugar. 2) Add flour, baking powder and salt to a soft batter. 3) With two spoons form balls and fry in oil at 170-175°C until golden (3-4 min), turning. 4) Drain and dust with icing sugar. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

Allergens: Gluten, Eggs, Milk, Lupin

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent
Medium

On TikTokRecipe no. 113

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online

Allergens

GlutenEggsMilkLupin

Always check the labels of your products.

Frying: use a tall pot filled at most halfway, check the oil with a thermometer, never water in oil, never leave the pot unattended, keep children away.

Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.

The MikiLab label

Added fat: noneNo additives
How it rises
direct dough
Salt
0,8 g per 100 g flour
Added sugars
30 %
Flour
Farina di grano tenero tipo 00

Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.

Process diagram

MikiLabQuark Fritters🥣1. Mixing6 min🤲2. Shaping🍳3. Frying170-180 °C🌬️4. Coolingmikilab.de
Direct dough0% hydr.500g flour0h leaven.175° · 4′ StaticDirect

Ingredients

Rescaleg
How much flour?
Flour500 g · 100%
Water0 g · 0%
Salt4 g · 0.8%
Quark (fresh cheese)500 g · 100%
Eggs200 g · 40%
Sugar150 g · 30%
Baking powder (Backpulver)30 g · 6%
Icing sugar (finishing)0 g · 0%
Natural Improver15 g · 3%

Procedure

1) Mix quark, eggs and sugar. 2) Add flour, baking powder and salt to a soft batter. 3) With two spoons form balls and fry in oil at 170-175°C until golden (3-4 min), turning. 4) Drain and dust with icing sugar. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

The why

This recipe's steps explained by Sitor (AI). The quantities stay Michele's.

Machine Sheet

Production Mode: Manual

Hourly Yield: ≈ 40-80 pcs/hour (by hand)

No machine active: manual work. Turn on the Machine Park in the Lab.

Fried QUARK-based treats: fluffy balls, dusted with icing sugar. No proofing, ready right away.

Michele

Made with Michele's hands

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