Ingredients with Measurements:
- 500g all-purpose flour
- 1 packet of dry yeast
- 100g sugar
- 1 pinch of salt
- 2 eggs
- 200ml lukewarm milk
- 100g melted lard
- 2 medium-sized apples, peeled and diced
- Powdered sugar for dusting
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- Deep-frying pan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a mixing bowl, combine the flour, yeast, sugar, and salt. Mix well.
2. Add the eggs, lukewarm milk, and melted lard to the dry ingredients. Mix on low speed until the dough comes together.
3. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour or until it doubles in size.
5. Punch down the dough and knead it for a few minutes on a floured surface.
6. Roll out the dough into a 1/2 inch thickness and cut it into 3-inch circles using a cookie cutter or a glass.
7. Place a few pieces of diced apples in the center of each circle and fold the dough over to enclose the filling. Pinch the edges to seal.
8. Heat the deep-frying pan with enough oil to cover the Schmalzkuchen over medium heat.
9. Fry the Schmalzkuchen in batches until they turn golden brown on both sides. Use a slotted spoon to remove them from the oil and place them on paper towels to drain the excess oil.
10. Dust the Schmalzkuchen with powdered sugar before serving.
Time:
Preparation time: 1 hour and 30 minutes
Cooking time: 15-20 minutes
Temperature:
Deep-frying temperature: 350°F (180°C)
Serving size:
This recipe makes about 20 Schmalzkuchen.
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 4g
Cholesterol: 35mg
Sodium: 50mg
Total carbohydrates: 35g
Dietary fiber: 1g
Sugars: 12g
Protein: 5g
Substitutions for ingredients:
- You can use butter instead of lard.
- You can use any type of fruit filling instead of apples.
Variations:
- You can add cinnamon or nutmeg to the dough for extra flavor.
- You can make a savory version by omitting the sugar and adding cheese or meat filling.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the Schmalzkuchen from absorbing too much oil.
- Don't overfill the Schmalzkuchen to avoid the filling from leaking out during frying.
- You can freeze the Schmalzkuchen after frying and reheat them in the oven at 350°F (180°C) for 10-15 minutes.
Storage instructions:
Store the Schmalzkuchen in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the Schmalzkuchen in the oven at 350°F (180°C) for 5-7 minutes.
Presentation ideas:
Serve the Schmalzkuchen on a platter dusted with powdered sugar and garnished with fresh mint leaves.
Garnishes:
Fresh mint leaves
Pairings:
- Coffee or tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- German potato salad
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dough is too dry, add more milk.
- If the Schmalzkuchen are too greasy, reduce the frying temperature.
Food safety advice:
- Make sure the oil is not too hot to avoid burns.
- Use caution when frying to prevent oil splatters.
Food history:
Magdeburger Schmalzkuchen is a traditional German pastry that originated in the city of Magdeburg. It is a deep-fried dough filled with sweet or savory fillings.
Flavor profiles:
Sweet, crispy, and fruity.
Serving suggestions:
Serve the Schmalzkuchen as a dessert or a snack.
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Region: German