Ingredients with Measurements:
- 500g all-purpose flour
- 100g granulated sugar
- 1 packet (7g) active dry yeast
- 1 tsp salt
- 150g lard
- 2 eggs
- 250ml milk
- 100g chopped walnuts
- 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
- Cooling rack
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. Mix briefly to combine.
2. Add the lard, eggs, and milk to the bowl. 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 damp towel and let the dough rise in a warm place for 1 hour.
5. Punch down the dough and knead in the chopped walnuts.
6. Roll out the dough on a floured surface to a thickness of 1/2 inch.
7. Cut the dough into circles using a cookie cutter or a glass.
8. Heat the oil in a deep fryer or large pot to 350°F.
9. Fry the dough circles in batches until they are golden brown on both sides, about 2-3 minutes per side.
10. Remove the Schmalzkuchen from the oil with a slotted spoon or spider strainer and place them on a cooling rack to drain.
11. Dust the Schmalzkuchen with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Rising time: 1 hour
Cooking time: 15-20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes approximately 20 Schmalzkuchen
Nutritional information:
Calories: 280
Fat: 15g
Carbohydrates: 31g
Protein: 6g
Substitutions for ingredients:
- Butter or margarine can be substituted for lard.
- Almonds or pecans can be used instead of walnuts.
Variations:
- Add raisins or dried cranberries to the dough for a fruity twist.
- Use cinnamon sugar instead of powdered sugar for dusting.
- Drizzle the Schmalzkuchen with chocolate or caramel sauce.
Tips and Tricks:
- Make sure the oil is at the correct temperature before frying to ensure even cooking.
- Don't overcrowd the fryer or pot with too many Schmalzkuchen at once.
- Use a slotted spoon or spider strainer to remove the Schmalzkuchen from the oil to prevent them from breaking apart.
Storage Instructions:
Store the Schmalzkuchen in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the Schmalzkuchen in a 350°F oven for 5-10 minutes until they are warm and crispy.
Presentation Ideas:
Arrange the Schmalzkuchen on a platter and dust them with powdered sugar. Serve with coffee or tea.
Garnishes:
Sprinkle chopped nuts or dried fruit on top of the Schmalzkuchen before dusting with powdered sugar.
Pairings:
Serve the Schmalzkuchen with hot cocoa or mulled wine for a cozy winter treat.
Suggested Side Dishes:
These Schmalzkuchen are best enjoyed on their own as a sweet snack or dessert.
Troubleshooting Advice:
- If the dough is too dry, add a little more milk.
- If the dough is too sticky, add a little more flour.
- If the Schmalzkuchen are not cooking evenly, adjust the temperature of the oil.
Food Safety Advice:
- Use caution when working with hot oil.
- Make sure the Schmalzkuchen are cooked all the way through before serving.
Food History:
Magdeburger Schmalzkuchen is a traditional German pastry that originated in the city of Magdeburg in the 19th century. It is made with a sweet yeast dough that is fried in lard and dusted with powdered sugar.
Flavor Profiles:
These Schmalzkuchen have a crispy exterior and a soft, fluffy interior. The addition of chopped walnuts adds a nutty flavor and crunchy texture.
Serving Suggestions:
Serve these Schmalzkuchen as a sweet snack or dessert with coffee or tea.
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Region: German