Prep 1 hr 12 mins
Cook 50 mins
A donut-like dough is rolled out thin, cut into strips, slit lengthwise and looped through. It is then deep-fried and turned in sugar. I post this to answer a request. Haven't tried it, but it is from one of my most reliable German cookbooks. Never made anything from it that did not turn out good :). From "von der Recke, Gunhild et al.: Unser Backbuch No1, 1984".
- 3 cups flour, plus
- 3 tablespoons flour (400 grams)
- 1 (1/4 ounce) envelope dry yeast (7 grams)
- 3 tablespoons milk, lukewarm
- 3 tablespoons butter, softened (40 grams)
- 6 tablespoons sugar (75 grams)
- 1⁄2 cup sour cream (100 grams)
- 2 eggs
- 1⁄8 teaspoon cinnamon
- 1 quart oil (for frying)
- 3 tablespoons sugar, for coating
- In a small bowl dissolve yeast in milk.
- Put flour and cinnamon in another bowl; add milk, sugar, butter, eggs and sour cream.
- Mix and knead for 5 minutes until a soft dough forms; if too soft add a little more flour.
- Cover bowl with foil and let dough rise in a warm place until doubled in volume; about 25 minutes.
- Roll out dough 3/8 inch thick on a floured worktop; cut into rectangular 1 1/4 x 3 inch strips; make a lengthwise 2 inch cut into the center of each strip.
- Now pull one small side of a strip completely through its center cut, causing the long sides to form two loops; you should have a rectangular shape with looped sides.
- Let loops rise another 15 minutes in a warm place until doubled in volume.
- Deepfry in batches at 350 F for 4-6 minutes, turning once until golden yellow (they will darken some more when removed from oil); drain on paper towels.
- Turn in sugar while still hot.