Fehmarn Kröpel

Ingredients for 4 servings:

• 250 ml milk
• 20 g yeast
• 125 ml sweet cream
• ½ tsp salt
• 60 g butter
• 325 g flour
• 5 eggs
• ½ tsp cardamom
• 30 g almonds, finely chopped
• 125 g raisins
• 1 tbsp sugar
• Fat, for frying
• 1 cup sugar, or powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

popular sweet yeast dish, traditionally served during the harvest on the island of Fehmarn

Take 2 tablespoons of the milk and mix well with the yeast in a bowl. Bring the remaining milk to a boil with the cream, salt, and butter. Let it cool slightly and then transfer it to a mixing bowl. Add 200g of flour. It’s best to use a wooden spoon to mix the mixture into a smooth dough. Once the dough has cooled completely, gradually stir in the eggs. Stir in the cardamom, almonds, raisins, and sugar. Add the yeast dough and the remaining flour and stir well again. Let the dough rise. It should at least double in volume. Heat the fat in a deep fryer or saucepan to 180°C. You can test the temperature of the fat by using a wooden skewer that bubbles. Add a good teaspoon of batter to the fat at a time. It’s best to use a second teaspoon to scrape off the mixture. Fry the floating doughnuts until golden brown, turning them over as you go. Remove the doughnuts from the fat with a slotted spoon, let them drain, and place them on kitchen paper. While they’re still warm, roll them in sugar or powdered sugar. They can be eaten lukewarm or cold.