Drain the quark overnight to remove most of the liquid.

Cook's tip: To drain the quark wrap it in a layer or two of cheesecloth or muslin, place in a sieve atop a bowl and refrigerate overnight with a heavy weight on top.

In a large bowl or food processor, mix together the flour and quark. Add one egg, the sugar and baking soda, and continue to mix until smooth.

If the mixture is very wet, add a bit more flour. If it is too dry, add in another beaten egg.

Heat a saucepan of oil on medium-low heat until hot.

Shape the dough into small balls of around 2-3cms in diameter and drop into the hot oil. Cook until each doughnut is golden on all sides.

Cook's tip: Make sure the oil is not too hot otherwise the doughnuts will cook too quickly on the outside but not the inside.

When cooked, remove each doughnut from the oil and place onto a paper towel to drain off any excess oil.

Serving
Sprinkle the doughnuts with icing sugar before serving.

Makes approximately 20-25 doughnuts.