Red Currant Bakery

0 Heat 1"-2" of oil over medium heat to 350 F in a large dutch oven or heavy bottomed pot.
1 Line a plate with two layers of paper towel.
2 In a small bowl, stir the 100 grams of the sugar and 2 teaspoons of pumpkin pie spice together.
Batter
4 In a large bowl, whisk the quark, pumpkin, egg, sugar, vanilla, and pumpkin pie spice together until combined.
5 Then, add in the flour and baking powder and whisk to combine.
Fry the Donut Holes
7 Once the oil is has reached 350 F, use a 1/4 cup scoop to scoop 3-4 portions of dough into the oil. Drop them in close to the surface and set a timer for 2 minutes.
8 Use a slotted spoon or metal spider to gently swirl them around if they are close together or seem to be stuck on the bottom.
9 After two minutes, use the metal spoon/spider to gently flip the dough balls over.
10 Set a timer for another 2 minutes. If they already have don't worry, just try to get both sides to be a golden brown color.
11 Once fried, use the slotted spoon to remove the donut holes from the oil and place on the paper towel lined plate. 
12 Allow the oil to reheat if necessary before adding in the next batch.
13 Carefully but quickly roll the donut holes in the pumpkin spice sugar, one at a time.
Optional Filling
15 If you want to fill the donut holes, wait until they have cooled.
16 Then use a piping bag fitted with a metal circular tip to press halfway into the side of each donut hole. Squeeze the bag to fill the donut holes until it starts to come out.
17 You can use anything from jam to chocolate ganache to the vanilla cream filling listed in the tips section!