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bonnet mushrooms

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Ingredients for 4 servings:

  • 500 g flour, type 610
  • 500 g flour, type 405
  • 40 g yeast
  • Sugar
  • Water
  • 500 ml beer
  • 2 tbsp salt
  • Caraway seeds
  • chives
  • Fat, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a Bavarian specialty

Put flour into a bowl and make a well. Season the flour with salt, yeast, sugar, and a little water, then make dough balls. Add the beer, caraway seeds, and chives. Beat until a firm dough forms. Shape the dough balls into doughnuts, let them rise slightly, and then fry them in the standing fat like doughnuts. The doughnuts should be slightly larger than a ping-pong ball if they haven’t risen yet! They’ll keep in the refrigerator for about two to three days and are great for a snack when reheated.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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