Ingredients with Measurements:
- 500g all-purpose flour
- 1 package of dry yeast
- 100g sugar
- 1 tsp salt
- 2 eggs
- 250ml milk
- 100g lard
- 250g quark
- 50g butter
- 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
- Paper towels
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt.
2. Add the eggs and milk and mix on low speed until a dough forms.
3. Increase the speed to medium and add the lard in small pieces until it is fully incorporated into the dough.
4. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour.
5. In a separate bowl, mix the quark and butter until smooth.
6. On a floured surface, roll out the dough to a thickness of about 1 cm.
7. Cut the dough into circles using a cookie cutter or drinking glass.
8. Place a small spoonful of the quark mixture in the center of each circle.
9. Fold the edges of the dough up and over the filling, pinching the edges together to seal.
10. Heat the oil in a deep fryer or large pot to 180°C.
11. Fry the Schmalzkuchen in batches until golden brown, about 2-3 minutes per side.
12. Remove the Schmalzkuchen from the oil with a slotted spoon or spider strainer and place on paper towels to drain excess oil.
13. Dust with powdered sugar before serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature for frying: 180°C
Serving size:
Makes approximately 20 Schmalzkuchen
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 30g
Protein: 6g
Substitutions for ingredients:
- Butter can be substituted for lard.
- Cottage cheese or ricotta cheese can be substituted for quark.
Variations:
- Add a teaspoon of cinnamon to the quark mixture for a spiced flavor.
- Top with fruit preserves or jam before serving.
Tips and tricks:
- Make sure the oil is at the correct temperature before frying to ensure even cooking.
- Use a slotted spoon or spider strainer to remove the Schmalzkuchen from the oil to prevent them from breaking apart.
- Dust with powdered sugar while still warm for best results.
Storage instructions:
Store in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat in a 180°C oven for 5-10 minutes until warmed through.
Presentation ideas:
Arrange the Schmalzkuchen on a platter and dust with powdered sugar. Serve with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, or fruit preserves.
Pairings:
Coffee or tea.
Suggested side dishes:
None needed.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the Schmalzkuchen are not sealing properly, use a little water to help the edges stick together.
Food safety advice:
- Make sure the oil is at the correct temperature to prevent the Schmalzkuchen from absorbing too much oil.
- Use caution when frying to prevent burns.
Food history:
Magdeburger Schmalzkuchen is a traditional German pastry that originated in the city of Magdeburg.
Flavor profiles:
Sweet, rich, and slightly tangy.
Serving suggestions:
Serve as a dessert or sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German