John Myers
Ingredients for 1 servings:
- 500 g flour
- 1 pinch of salt
- ¼ liter milk, possibly more, up to 3/8 liter
- 20 g yeast
- 1 egg(s), possibly 2
- 50 g butter
- 20 g sugar, up to 50 g to taste
- 500 g fat, for frying
- some vegetable oil, for processing
- Sugar, cinnamon, or powdered sugar, for sprinkling
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Kirchweih noodles, for 12 pieces
Combine lukewarm milk, softened or slightly melted butter, sugar, salt, and flour in a tall bowl. Sprinkle the finely crumbled yeast evenly over the dough and add the egg. Knead with a hand mixer or a stand mixer (each with a dough hook) first on low speed, then on high, until the dough pulls away from the sides of the bowl and has a completely smooth texture. The yeast dough should be soft, so adjust the liquid amounts accordingly. Divide the dough into twelve portions without letting it rise, shape them into balls, and flatten them slightly (approx. 3-4 cm in diameter). Lightly brush the dough pieces with oil, cover, and let rise for about 20-30 minutes. Then, with oiled fingers, stretch them out by sliding the edge of the dough through your hand, creating a thin window inside. Place one at a time in hot oil (the oil is hot enough when a wooden spoon placed in the oil bubbles) and baste the cakes once or twice with hot oil to allow them to rise and prevent them from becoming hard. When they are golden brown, carefully turn them over, avoiding any fat getting into the center of the cake, and finish baking. The cakes should have a white window inside. Drain well and sprinkle with sugar, cinnamon sugar, or powdered sugar.
Facebook Comments