Schmalzkuchen (Little German Doughnuts)
German Schmalzkuchen are small, puffed doughnut holes made from a lemon-vanilla batter and deep-fried until golden.
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Instructions
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Heat 2 inches of oil to 365 F in a deep pot.
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In a bowl, combine flour, warm milk, yeast, and a pinch of sugar; stir lightly, cover, and rest for 10 minutes until foamy.
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Add egg, remaining sugar, vanilla sugar, butter, lemon zest, and salt to the foamed mixture, then mix until a dough ball forms, adding flour if necessary.
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Knead the dough until smooth, then grease and place in a covered container to rise for about 20 minutes.
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On a lightly floured surface, roll the dough to 1/2-inch thickness and cut into approximately 1 x 1 1/2-inch rectangles.
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Fry the pieces in 4-5 batches for 1 1/2 minutes per side until golden brown.
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Remove from oil and drain on paper towels.
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Sift confectioners' sugar over the warm pastries and serve.