Carnival cakes à la Grandma Erni

Ingredients for 1 servings:

• 1 kg flour
• 1 ½ cubes of yeast
• 1 pinch of salt
• ½ liter of milk, lukewarm
• 125 g margarine
• 2 eggs
• 200 g sugar
• 1 cup vanilla sugar and sugar, mixed (approx. 200 ml content)
• Fat for frying, 1 kg

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Put the flour in a bowl, make a well in the center, and sprinkle the salt around the edge. Crumble the yeast into the well and stir it into a little sugar and milk until smooth. Let the mixture stand for about 30 minutes, until the yeast has visibly risen. Then add the remaining sugar, the eggs, melted margarine, and enough milk to keep it from becoming too runny, and beat well (Grandma’s exact words). Cover the dough and let it rise for about 1 hour. Roll out the dough to a thickness of about 3 cm and cut out circles using a large glass. Let these circles stand, covered, on the baking board for a moment. Meanwhile, heat the fat in a saucepan (tip: if you throw in a piece of onion and it browns, the fat is hot enough). Place the cakes in batches on a low heat and add them to the fat. Note: Don’t let them get too brown! Turn them once in the oil until they reach the right color, then let them drain. Now simply roll the cakes in the vanilla sugar mixture, and you’re done!