SCHMALZNUDELS

/ Makes 10

Café Frischhut in Munich is unique: it serves only tea, coffee and four types of Schmalznudels (doughnuts). The fryers are switched on first thing and by midday customers are forming large queues. These Bavarian treats are not coated in icing or highly decorated; instead, they are simple, yeasted batter creations – some round, others twisted. The recipe I’m giving you here is for flat round ones that have a thick crust. Simple and delicious!

PREP: 30 minutes

PROVE: 1–3 hours

FRY: 3–4 minutes per doughnut

220–240ml full-fat milk

60g softened unsalted butter, plus extra for greasing

500g strong white bread flour, plus extra for dusting

10g instant yeast

75g caster sugar, plus extra for sprinkling

a pinch of salt

1 large egg

sunflower oil, for frying

1. Place the milk and butter in a small pan and heat gently so the butter melts and the milk is warm.
2. Place the flour in a large bowl, add the yeast to one side and the sugar and salt to the other. Crack the egg into the middle and gradually add three quarters of the milk and butter (make sure the milk is warm and not hot). Using your hand, bring the mixture together until a soft dough is formed. Add more milk if the dough is too dry. Turn out on a lightly floured work surface and knead for 5 minutes until you have a smooth dough. Place in a lightly greased bowl, cover and leave to prove for 1 to 3 hours until doubled in size.
3. Tip the dough on to a lightly floured surface and divide into 10 equal pieces. Flatten each piece into a disc shape, then pull from the middle outwards, giving you a thin centre and a thicker outer crust.
4. Heat a deep-fat fryer or three quarters fill a large wide pan or wok with sunflower oil. Place the doughnuts in the hot oil, one at a time, and fry until golden and puffed. Turn over and cook the other side. Drain on kitchen paper and sprinkle with extra sugar.

 

SCHMALZNUDELS