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Schmalznudeln (Bavarian-Style Doughnuts)

A recipe for Schmalznudeln (Bavarian-Style Doughnuts)! These yeast-based doughnuts have a thin, nearly translucent center surrounded by soft, pillowy edges.

Prep Time
40 mins
Cook Time
40 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 20 mins
Servings: 10 Doughnuts
Course: Bread
Cuisine: German

Ingredients

  • 2 1/4 teaspoons (7 grams) active dry yeast
  • 1 1/4 cups (300 milliliters) lukewarm milk 105-115˚F, 40-46˚C
  • 4 cups (500 grams) all-purpose flour
  • 1/4 cup (50 grams) granulated sugar
  • 1 teaspoon freshly grated lemon zest
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 large egg yolk
  • 4 tablespoons (56 grams) unsalted butter softened at room temperature
  • lard or vegetable oil for frying
  • powdered sugar for dusting

Instructions

    Cup of Yum
  1. 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.
  2. In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, lemon zest, and salt.
  3. Mix in the milk and frothy yeast mixture, egg, egg yolk, and butter until a soft dough forms.
  4. 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.
  5. On a lightly floured surface, divide the dough into 10 equal pieces (or 8 pieces for larger doughnuts).
  6. Roll each piece into a smooth ball, then flatten into a disc about 1/2 inch (1.25 centimeters) thick.
  7. Cover the discs with a towel and allow to rest at room temperature until puffed, about 30 minutes.
  8. Pour 2 inches (5 centimeters) of vegetable oil (or use lard) in a large saucepan and heat to 340˚F (170˚C), no higher.
  9. Line a baking sheet with paper towels and set aside.
  10. 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.
  11. Carefully place the stretched dough in the heated oil and fry until golden, 1-2 minutes. The thin center should puff up.
  12. Carefully flip the dough over to fry on the other side until golden.
  13. Transfer to the towel lined baking sheet and repeat with the remaining discs of dough, stretching right before you put them in the oil.
  14. These Schmalznudeln are best warm sprinkling with a dusting of powdered sugar.