Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup lard, chilled and cubed
- 1/2 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pitted cherries, halved
- Powdered sugar, for dusting
Special Equipment Needed:
- Stand mixer with paddle attachment
- Rolling pin
- 3-inch round cookie cutter
- Deep-fry thermometer
- Slotted spoon
Step-by-Step Instructions:
1. In the bowl of a stand mixer, whisk together the flour, sugar, salt, cinnamon, nutmeg, cardamom, cloves, and ginger.
2. Add the chilled butter and lard to the bowl and mix on low speed until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the milk, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix on low speed until the dough comes together.
5. Turn the dough out onto a lightly floured surface and knead for 1-2 minutes until smooth.
6. Roll the dough out to 1/2 inch thickness and cut out circles using a 3-inch round cookie cutter.
7. Place a cherry half in the center of each circle and fold the dough over to enclose the cherry, pinching the edges to seal.
8. Heat the oil in a deep fryer or large pot to 350°F.
9. Fry the Schmalzkuchen in batches until golden brown, about 2-3 minutes per side.
10. Use a slotted spoon to transfer the Schmalzkuchen to a paper towel-lined plate to drain excess oil.
11. Dust the Schmalzkuchen with powdered sugar before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Fryer or pot temperature: 350°F
Serving size:
- Makes 12 Schmalzkuchen
Nutritional information:
- Calories: 290
- Fat: 18g
- Carbohydrates: 26g
- Protein: 4g
Substitutions for ingredients:
- Lard can be substituted with vegetable shortening or butter.
- Whole milk can be substituted with almond milk or soy milk.
- Pitted cherries can be substituted with any other fruit filling of your choice.
Variations:
- Add a teaspoon of lemon zest to the dough for a citrusy twist.
- Use a different spice blend, such as pumpkin pie spice or Chinese five-spice, for a unique flavor.
- Drizzle melted chocolate over the Schmalzkuchen for a decadent touch.
Tips and Tricks:
- Make sure the butter and lard are chilled before adding them to the dough to ensure a flaky texture.
- Don't overwork the dough or the Schmalzkuchen will become tough.
- Use a slotted spoon to carefully flip the Schmalzkuchen in the hot oil to prevent splatters.
Storage Instructions:
- Store the Schmalzkuchen in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- To reheat, place the Schmalzkuchen in a 350°F oven for 5-7 minutes until warmed through.
Presentation Ideas:
- Serve the Schmalzkuchen on a platter dusted with powdered sugar and garnished with fresh cherries.
Garnishes:
- Fresh cherries
- Whipped cream
- Melted chocolate
Pairings:
- Coffee
- Hot cocoa
- Mulled wine
Suggested Side Dishes:
- German potato salad
- Sauerkraut
- Braised red cabbage
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the Schmalzkuchen are not browning evenly, adjust the temperature of the oil.
Food Safety Advice:
- Use caution when frying in hot oil to prevent burns.
- Make sure the Schmalzkuchen are cooked through to an internal temperature of 165°F.
Food History:
- Magdeburger Schmalzkuchen is a traditional pastry from the city of Magdeburg in Germany. It is typically served during the Christmas season.
Flavor Profiles:
- Sweet, spiced, and fruity.
Serving Suggestions:
- Serve the Schmalzkuchen warm with a cup of coffee or hot cocoa for a cozy treat.
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Region: German