Deutschedonutsgermandoughnuts Recipes
DEUTSCHE DONUTS (GERMAN DOUGHNUTS)
I come from German heritage which is probably why I especially like looking through German recipes. I have modified this recipe slightly from an old German cookbook. It called for scalded milk which used to be done to kill bacteria in milk, and yeast cakes which translates to using dry active yeast. Preparation time includes the time for the dough to rise. These are quite easy to make and my kids really liked them. Enjoy!
Provided by Nif_H
Categories Dessert
Time 1h25m
Yield 30 doughnuts
Number Of Ingredients 11
Steps:
- In a medium bowl, dissolve yeast in water. Add 1 cup milk and 1 cup flour. Cover and let rise for 30 minutes.
- In a large bowl, cream butter and sugar together with a fork. Then mix in the eggs, one at a time.
- Add in flour, salt, raisins, yeast mixture and milk. Stir until completely blended. I used a rubber spatula to scrape down the sides of the bowl.
- Cover and let rise for 30 minutes.
- Heat oil to 375°F.
- Drop batter by the tablespoon into the hot oil. I used 2 spoons to help scoop the batter out of one with the other. When one side of the doughnut is browned, flip over and cook on other side.
- Set doughnuts on paper towels to drain. After placing on serving plate, sprinkle with powdered sugar.
Nutrition Facts : Calories 112.9, Fat 1.6, SaturatedFat 0.8, Cholesterol 17.4, Sodium 94, Carbohydrate 21.4, Fiber 0.8, Sugar 3.8, Protein 3.4
FASTNACHTS (GERMAN DOUGHNUTS)
This is a traditional German recipe, usually made on Shrove Tuesday to use up the lard before Lent begins. Don't worry, you can fry them in vegetable oil instead of lard! Either way, they're delicious!
Provided by Kree6528
Categories Yeast Breads
Time 3h30m
Yield 25 doughnuts
Number Of Ingredients 7
Steps:
- Dissolve yeast in lukewarm milk.
- Sift in flour and salt in bowl.
- Make a hole in the center.
- Pour dissolved yeast and all other ingredients into the hole and mix until not sticky.
- Cover and let rise until doubled.
- Punch down, then let rest for 10 minutes.
- Roll out to about 1/4-inch and cut.
- Let rise another 20-30 minutes.
- Fry in deep fat until light brown.
- While still hot, roll in sugar.
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GERMAN DOUGHNUTS RECIPE (AUSGEZOGENE KRAPFEN) - ESTER KOCHT
From esterkocht.com
Reviews 4Estimated Reading Time 7 minsCuisine European, GermanTotal Time 2 hrs 5 mins
- Heat milk and butter in a pot at medium heat. Stir continuously until butter has melted. Remove from the pot from the heat and let the mil-butter mixture cool. Next combine fresh yeast and 1 tablespoon of sugar in a bowl. Using a spoon break the yeast into small pieces, then mix well until you have a watery mixture. Leave the mixture for 10 minutes. If you're using dry yeast, see how to activate dry yeast here.Put the flour, the remaining sugar, vanilla sugar and a pinch of salt in a bowl. Make a hole in the middle, then pour in the yeast - sugar mixture in the middle. Mix well. Add the eggs, then start mixing and slowly adding the lukewarm milk - butter mixture. Finally add slowly the fruit brandy shot while the dough is busy kneading.
- Add a tablespoon of sunflower oil and knead. Knead the dough very well, until you see bubbles in the dough or until it's no more sticking on the walls of the bowl.Put the dough in the greased bowl. Pour few drops of oil on the dough,so that the dough will not dry out. Using your hands, apply the oil evenly and cover with a kitchen cloth. Let the dough rise for 30 minutes in a warm place.
- In the meantime, take an old cloth, spread it out and lightly flour it. The cloth must be spread out in that way that you'll be able to cover the dough balls with it later. Next, oil the cutting board and your hands. Take two tablespoons of the dough and put them directly on the cutting board. Using your hand, form a smooth ball! Do not use flour, use oil!Put the rolled balls on the kitchen cloth. Put a drop of oil on the surface of each and every ball and massage it nicely. Repeat the process, until you have used up the dough. Cover with the plastic dust sheet and then with a table cloth. Let the dough balls rise for 30 minutes or until they have doubled in size.
- Turn the preserving jar the other way round. Such that the bottom is up. Cover the bottom with a plastic film. Using a rubber ring, fasten the plastic film and oil the surface. Heat the oil in the pot and medium-low heat. Then oil your hands and take a dough ball. Using your hands pull the dough starting from the middle and going to the edges, while pulling. Next put the dough on glass, the exactly same way it was in your hands without turning it. Then keep pulling on the sides, such that the middle is thinner than the sides.
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