schmalzkuchen

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Schmalzkuchen

Schmalzkuchen, Schmalzgebäck, Mutzenmandeln oder Kreppelchen are a must (and pleasure) for every Christmas market or fair-goers small fried particles made of yeast dough.
• 250 g milk, cold • 50 g of lard, melted • 1 egg • 75 g sugar • 1 tsp vanilla extract • 1 TBSP lemon juice • ½ tsp salt • 1 Pack dry yeast • 500-550 g wheat flour   Preparation:
1. in a bowl mix 500 g of flour with the salt and the yeast. Set aside.
2. in a large mixing bowl or the bowl of a food processor the cold milk mix with the melted lard. The mixture should be just lukewarm. Then the eggs, the sugar, the vanilla extract (I’ve crushed fresh vanilla bean into the dough) and add the lemon juice and stir everything together. About 5-7 minutes with the kneading hook knead 3.Die Add flour mixture and dough. This add so much flour until the dough is soft, but no longer sticky. Covered in a warm place at least 30 minutes let the finished kneaded dough.
4.Then put dough on a floured work surface and press out the air lightly. Then roll out to a height of about 1 cm and cut small squares or diamonds with an edge length of 2 cm.
5.Then bake dough particles in about 170 ° C hot fat in a saucepan or in a deep Fryer until golden brown. Here at touch / contact. The caps eventually drain on a paper towel and let cool down. Still taste with powdered sugar dust at the end. Guten Appetit!