Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup unsalted butter, chilled and cubed
- 1/4 cup lard or schmalz, chilled and cubed
- 1/2 cup lukewarm milk
- 1 egg
- 1/2 cup grated cheese (cheddar or gouda)
- Vegetable oil, for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Rolling pin
- Pastry cutter or knife
- Slotted spoon or spider
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, and salt.
2. Add the chilled butter and lard/schmalz to the bowl, and use a pastry cutter or your fingers to work the fat into the flour mixture until it resembles coarse crumbs.
3. In a separate bowl, whisk together the lukewarm milk and egg.
4. Add the milk mixture to the flour mixture, and stir until a dough forms.
5. Turn the dough out onto a floured surface, and knead it for 5-10 minutes until it becomes smooth and elastic.
6. Cover the dough with a damp towel, and let it rest for 30 minutes.
7. Roll out the dough to a thickness of about 1/4 inch.
8. Sprinkle the grated cheese evenly over the dough.
9. Fold the dough in half, and use a pastry cutter or knife to cut it into small squares or rectangles.
10. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
11. Fry the Schmalzkuchen in batches until they are golden brown and crispy, about 2-3 minutes per side.
12. Use a slotted spoon or spider to transfer the fried Schmalzkuchen to a paper towel-lined plate to drain excess oil.
13. Serve the Schmalzkuchen warm.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
Temperature:
Frying temperature: 350°F
Serving size:
Makes about 20-24 Schmalzkuchen
Nutritional information:
Calories per serving: 150
Total fat: 9g
Saturated fat: 4g
Cholesterol: 30mg
Sodium: 80mg
Total carbohydrates: 14g
Dietary fiber: 0g
Sugar: 3g
Protein: 3g
Substitutions for ingredients:
- You can use shortening instead of lard/schmalz.
- Any type of grated cheese can be used.
Variations:
- Add chopped herbs or spices to the dough for extra flavor.
- Serve the Schmalzkuchen with a dipping sauce, such as honey mustard or ranch.
Tips and tricks:
- Make sure the fat is chilled before adding it to the flour mixture to ensure flakiness.
- Don't overcrowd the fryer or pot when frying the Schmalzkuchen to ensure even cooking.
- Serve the Schmalzkuchen immediately for the best texture.
Storage instructions:
- Store leftover Schmalzkuchen in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- Reheat the Schmalzkuchen in a 350°F oven for 5-10 minutes until warmed through.
Presentation ideas:
- Serve the Schmalzkuchen on a platter with a sprinkle of chopped herbs or spices.
Garnishes:
- Garnish the Schmalzkuchen with a dollop of sour cream or crème fraîche.
Pairings:
- Serve the Schmalzkuchen with a cold beer or sparkling wine.
Suggested side dishes:
- Serve the Schmalzkuchen with a side salad or roasted vegetables.
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the dough is too sticky, add a little more flour.
Food safety advice:
- Use caution when frying the Schmalzkuchen to avoid burns from hot oil.
Food history:
- Magdeburger Schmalzkuchen is a traditional pastry from the city of Magdeburg in Germany. It is typically made with lard or schmalz, which was a common ingredient in German cuisine before the widespread use of vegetable oils.
Flavor profiles:
- The Schmalzkuchen has a crispy exterior and a soft, slightly sweet interior. The addition of cheese adds a savory note to the pastry.
Serving suggestions:
- Serve the Schmalzkuchen as a snack or appetizer.
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Region: German