Ingredients with Measurements:
- 500g all-purpose flour
- 1 packet (7g) active dry yeast
- 100g sugar
- 1 tsp salt
- 2 eggs
- 100g unsalted butter, melted
- 200ml warm milk
- 200g lard or pork fat, melted
- 1 cup of your favorite jam or jelly
- Powdered sugar for dusting
Special Equipment Needed:
- Stand mixer with dough hook attachment
- Rolling pin
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
- Piping bag with small round tip
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Mix on low speed to combine.
2. Add the eggs, melted butter, and warm milk to the bowl. Mix on low speed until the dough comes together.
3. Switch to the dough hook attachment and knead the dough on medium speed 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 1 hour, or until it has doubled in size.
5. Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to a thickness of about 1/2 inch.
6. Use a round cookie cutter or drinking glass to cut out circles of dough. Place a small dollop of jam or jelly in the center of each circle.
7. Fold the edges of the circle up and over the jam, pinching them together to seal the filling inside.
8. Heat the lard or pork fat in a deep fryer or large pot to 350°F.
9. Fry the Schmalzkuchen in batches, using a slotted spoon or spider strainer to turn them over and ensure they cook evenly. Fry for 2-3 minutes on each side, until they are golden brown.
10. Remove the Schmalzkuchen from the fryer and drain them on paper towels.
11. Fill a piping bag with powdered sugar and pipe a zigzag pattern over the top of each Schmalzkuchen.
12. Serve the Schmalzkuchen warm, dusted with extra powdered sugar if desired.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 20-25 minutes
Temperature:
Frying temperature: 350°F
Serving size:
This recipe makes approximately 20 Schmalzkuchen.
Nutritional information:
Calories per serving: 280
Fat: 12g
Carbohydrates: 37g
Protein: 4g
Sodium: 170mg
Sugar: 14g
Substitutions for ingredients:
- Instead of lard or pork fat, you can use vegetable shortening or coconut oil for frying.
- You can use any flavor of jam or jelly that you prefer.
Variations:
- Add a pinch of cinnamon or nutmeg to the dough for extra flavor.
- Use a savory filling like cheese or bacon instead of jam.
- Make mini Schmalzkuchen by cutting smaller circles of dough.
Tips and Tricks:
- Make sure your dough has risen properly before rolling it out.
- Use a slotted spoon or spider strainer to turn the Schmalzkuchen in the fryer to prevent them from sticking together.
- Dust the Schmalzkuchen with powdered sugar while they are still warm to help the sugar stick.
Storage Instructions:
Store leftover Schmalzkuchen in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
To reheat Schmalzkuchen, place them in a 350°F oven for 5-7 minutes until they are warmed through.
Presentation Ideas:
Arrange the Schmalzkuchen on a platter and dust them with powdered sugar. Serve them with a cup of coffee or tea.
Garnishes:
You can garnish the Schmalzkuchen with fresh fruit or whipped cream if desired.
Pairings:
Schmalzkuchen pairs well with coffee or tea.
Suggested Side Dishes:
Serve Schmalzkuchen as a dessert or snack on its own.
Troubleshooting Advice:
- If your dough is too dry, add a little more warm milk.
- If your Schmalzkuchen are not puffing up in the fryer, make sure your oil is hot enough.
Food Safety Advice:
Make sure the oil in your fryer or pot is not too hot, as this can cause it to splatter and potentially cause burns.
Food History:
Magdeburger Schmalzkuchen is a traditional German pastry that originated in the city of Magdeburg in the 19th century. It is a deep-fried dough filled with jam or jelly and dusted with powdered sugar.
Flavor Profiles:
Magdeburger Schmalzkuchen is sweet and doughy, with a burst of fruity flavor from the jam filling.
Serving Suggestions:
Serve Schmalzkuchen as a dessert or snack on its own.
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Region: German