Schmalznudeln (Bavarian-Style Doughnuts)
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Schmalznudeln (Bavarian-Style Doughnuts)
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A recipe for Schmalznudeln (Bavarian-Style Doughnuts)! These yeast-based doughnuts have a thin, nearly translucent center surrounded by soft, pillowy edges.
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Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 1/4 cups milk 105-115˚F, 40-46˚C, lukewarm, 300 milliliters
- 4 cups all-purpose flour 500 grams
- 1/4 cup granulated sugar 50 grams
- 1 teaspoon lemon zest freshly grated
- 1/2 teaspoon salt
- 1 egg large
- 1 egg large, yolk
- 4 tablespoons butter softened at room temperature, unsalted, 56 grams
- lard for frying, or vegetable oil
- powdered sugar for dusting
Instructions
- In a small bowl, sprinkle the yeast over the lukewarm milk. Stir briefly and allow to sit at room temperature until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, lemon zest, and salt.
- Mix in the milk and frothy yeast mixture, egg, egg yolk, and butter until a soft dough forms.
- Knead on a lightly floured surface just until elastic and smooth. Place in a large bowl, cover, and allow to rest at room temperature until doubled, 1-2 hours.
- On a lightly floured surface, divide the dough into 10 equal pieces (or 8 pieces for larger doughnuts).
- Roll each piece into a smooth ball, then flatten into a disc about 1/2 inch (1.25 centimeters) thick.
- Cover the discs with a towel and allow to rest at room temperature until puffed, about 30 minutes.
- Pour 2 inches (5 centimeters) of vegetable oil (or use lard) in a large saucepan and heat to 340˚F (170˚C), no higher.
- Line a baking sheet with paper towels and set aside.
- Once the oil is heated, gently stretch one of the puffed discs of dough to make a thin and almost translucent center at least 2 1/2 inches (6 centimeters) wide with a thicker at least 1 1/2 inch (4 centimeter) pillowy edge.
- Carefully place the stretched dough in the heated oil and fry until golden, 1-2 minutes. The thin center should puff up.
- Carefully flip the dough over to fry on the other side until golden.
- Transfer to the towel lined baking sheet and repeat with the remaining discs of dough, stretching right before you put them in the oil.
- These Schmalznudeln are best warm sprinkling with a dusting of powdered sugar.
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