Baked mice Mühlviertel style

Ingredients for 1 servings:

• 250 ml milk, lukewarm
• 20 g yeast
• 400 g flour
• pinch(s) of salt
• some lemon peel, grated
• 1 egg yolk
• 40 g butter, soft
• 40 g sugar
• 1 packet of vanilla sugar
• 40 g raisins (soaked in 3 tbsp rum)
• Oil, for frying, approx. 1 liter
• 3 tbsp poppy seeds, finely ground
• 1 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Recipe from my grandma

Dissolve the yeast in the lukewarm milk. Place the flour, salt, lemon zest, egg yolk, butter, sugar, vanilla sugar, and rum-raisins in a bowl. Slowly add the yeast-milk mixture and knead everything together until a smooth dough forms. Cover and let rise in a warm place until doubled in size. Heat the oil for deep-frying. Using a tablespoon (previously dipped in the hot oil), scoop out not-too-large dumplings from the risen yeast dough and fry them in the oil until golden brown. Then drain slightly on kitchen paper. Finally, mix the poppy seeds and powdered sugar together and roll the baked mice in it. Of course, the mice can also be simply dusted with powdered sugar. Serve warm with vanilla sauce as a sweet main course. They are also delicious cold with coffee. Tip: The baked mice can also be frozen. However, I don’t roll them in the poppy seed and sugar mixture beforehand, but just dust them with powdered sugar after thawing.