Quarkkeulchen

Sift flour and cornstarch into a large enough bowl, crumble the yeast into a hollow in the center and stir with lukewarm milk and a little flour and cornstarch. Spread the softened butter and sugar evenly on the rim of the flour and let the yeast dough rise.

Whisk eggs, cream and grated zest of one lemon, add and stir everything together well. Spread the curd through a sieve and work it into the dough together with the very finely chopped almond kernels and currants.

Let the dough rise, cut out dumplings with a spoon and fry in hot fat on both sides.

Serve the dumplings warm or cooled with compote or sugar.

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