Magdeburger Schmalzkuchen

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• 1 tsp vanilla extract 1 tsp vanilla extract
• 250ml (1 cup) milk, lukewarm 250ml (1 cup) milk, lukewarm
• 2 large eggs 2 large eggs
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 8g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, and granulated sugar.
2. 2.
   Add the lukewarm milk, eggs, and vanilla extract to the bowl. Mix until a sticky dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
5. 5.
   Once the dough has risen, punch it down to release any air bubbles. Roll out the dough on a floured surface to a thickness of about 1 cm (½ inch).
6. 6.
   Use a round cookie cutter or a glass to cut out small circles from the dough.
7. 7.
   Heat vegetable oil in a deep pot or fryer to 180°C (350°F).
8. 8.
   Carefully drop a few dough circles into the hot oil and fry for about 2-3 minutes on each side, until they turn golden brown.
9. 9.
   Remove the fried Schmalzkuchen from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
10. 10.
    Repeat the frying process with the remaining dough circles.
11. 11.
    Once the Schmalzkuchen have cooled slightly, generously dust them with powdered sugar.
12. 12.
    Serve warm and enjoy!

Treat your ingredients with care...

• Flour — Make sure to use all-purpose flour for the best results. Bread flour can also be used if all-purpose flour is not available.
• Instant yeast — If you don't have instant yeast, you can use active dry yeast instead. Just make sure to activate it in lukewarm milk before adding it to the dough.
• Vegetable oil — Choose a neutral-tasting vegetable oil with a high smoke point for frying, such as canola or sunflower oil.
• Powdered sugar — Sift the powdered sugar before dusting the Schmalzkuchen to ensure a smooth and even coating.
• Lukewarm milk — The milk should be lukewarm, not hot, to activate the yeast properly.

Tips & Tricks

• For a twist, you can add a pinch of cinnamon or nutmeg to the dough for a subtle spiced flavor.
• Serve the Schmalzkuchen with a dollop of whipped cream or a side of fruit preserves for extra indulgence.
• If you prefer a lighter version, you can bake the Schmalzkuchen in the oven instead of frying them. Preheat the oven to 180°C (350°F) and bake for about 15-20 minutes, or until golden brown.
• Make sure the oil is at the correct temperature before frying to ensure the Schmalzkuchen cook evenly and don't absorb excess oil.
• These pastries are best enjoyed fresh and warm, but you can store any leftovers in an airtight container for up to 2 days. Reheat them in the oven for a few minutes to restore their crispiness.

Serving advice

Serve the Magdeburger Schmalzkuchen warm, either as a standalone treat or as part of a brunch spread. They pair wonderfully with a hot cup of coffee or tea.

Presentation advice

Arrange the Schmalzkuchen on a serving platter and generously dust them with powdered sugar. You can also garnish them with a sprig of fresh mint for a pop of color.