Schmalznudel (Dough Pastries)
Transport your taste buds to Bavaria with this traditional recipe for Auszogene! These light and airy doughnuts, also known as Knieküchle, are a beloved treat in southern Germany. Typically enjoyed during Oktoberfest and other festivals, they boast a crispy exterior and a fluffy interior, with a characteristic white ring in the center. Now, thanks to CookingxQueens, you can recreate these delectable pastries in your very own kitchen. Perfect for a cozy afternoon treat or your next themed party!
Ingredients:
- 1/2 cup milk, lukewarm
- 1 teaspoon granulated sugar (for yeast mixture)
- 1 package (7g) active dry yeast
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar (for dough)
- 3 tablespoons butter, melted
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Vegetable oil (for deep-frying)
- Additional sugar (for coating)
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Prep Time: 30 minutes (includes waiting for dough to rise)
Cook Time: 15 minutes
Total Time: 45 minutes
Equipment: microwave, mixing bowl, hand mixer, oven, frying pan or pot, slotted spoon, cooling rack
Servings: 14 pastries
Detailed Instructions:
2. Begin by warming the milk in the microwave for about 20-30 seconds or until it is lukewarm to the touch. Avoid overheating, as too-hot milk can kill the yeast.
3. Add 1 teaspoon of sugar and the yeast to the lukewarm milk, stirring well to combine. Let this mixture sit for about 5 minutes until it becomes frothy, indicating that the yeast is active.
4. In a large mixing bowl, add the flour and create a well in the center. Pour the yeast mixture into the well and cover it with some of the surrounding flour. Allow it to rest for approximately 10 minutes in a warm place (an oven preheated to 50°C with a fan setting works well).
5. Once the yeast is proofed and bubbling, add 2 tablespoons of sugar to the melted butter and mix well.
6. Carefully fold the butter-sugar mixture, egg, vanilla extract, and a pinch of salt into the flour, combining everything until a dough forms. If the dough is too sticky, add a bit more flour; if too dry, add a splash of milk.
7. Knead the dough until it's smooth and no longer sticks to your hands or the surface.
8. Let the dough rise by covering it with a cloth and placing it in a warm spot (for example, a preheated 50°C oven) for about 50 minutes, or until it has roughly doubled in size.
9. After the rise, place the dough on a floured surface and knead it once more. Divide it into 14 equal pieces.
10. Roll each piece into a ball and flatten it with your hands, creating a thinner center and thicker edges, which will become the characteristic white ring while frying.
11. Heat vegetable oil to 170-180°C in a deep frying pan or pot. Gently place the doughnuts in the hot oil, frying each side for about 1 minute and 30 seconds or until golden brown. The exact time may vary depending on the size of the doughnuts.
12. Use a slotted spoon to remove the fried Auszogene from the oil, letting excess oil drip off before transferring them to a cooling rack lined with paper towels.
13. Once they are cool enough to handle yet still warm, coat them generously in sugar.
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Now, your homemade Bavarian Auszogene are ready to be enjoyed! Crispy on the outside, soft on the inside, and sweet all over, these delightful treats are sure to make your day a bit more festive.
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Cooking Tips:
- Be sure not to overcrowd the pan when frying to maintain the temperature of the oil and ensure even cooking.
- Maintain the oil temperature between 170-180°C for the best results.
- When coating in sugar, it helps to place the sugar in a shallow dish and roll each doughnut to cover completely.
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