John Myers
Pulled Out Cake
The perfect pulled out cake recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 15 g Yeast fresh
- 125 ml Milk lukewarm
- 30 g Butter at room temperature
- 30 g Sugar
- 1 Pck. Vanilla sugar
- 1 Egg
- Lemon zest 1/2 organic lemon or flavor
- Icing sugar for dusting
- Fat for frying
- Sift the flour in a bowl. To press a hollow in the middle. Crumble in the yeast. Sprinkle sugar and vanilla sugar on the edge of the flour and a little on the yeast crumbs. Then pour the lukewarm milk over the yeast and stir to a pulp. Cover the bowl and keep it warm so that the yeast porridge can rise for approx. 10 minutes.
- Then add all the remaining ingredients and knead everything vigorously or “beat” with a wooden trowel until the dough lifts smoothly from the bowl. Cover again and let rise until the volume has doubled. This can take 30 minutes.
- When the dough has risen, roll it out 1 cm thick on a floured baking board, cut out with a glass or similar (diameter approx. 8 cm) and let rise again.
- In the meantime, heat enough frying fat or neutral oil in a saucepan so that the cakes can swim in it. The amount depends on the size of the pot.
- Now pull out the risen cake thinly in the middle without making a hole. There should be an approx. 2 cm wide margin on the outside.
- You put them floating in the hot fat (about 180 degrees) with a skimmer, pour hot fat over the middle with a spoon so that they do not collapse and bake them until golden brown.
- When removing with the slotted spoon, drain the cake well and then place it on kitchen paper. Then immediately sprinkle with powdered sugar, or – if you like – with cinnamon sugar ……….. and they can be cleaned off. They taste best when they are still a little warm. Good Appetite.
- Note 8: Some people pull the cake “over the knee”, so to speak, so that it becomes very thin in the middle. But that only works if they have a larger diameter than the ones baked here. I wanted to bake smaller ones, so they’re not that thin in the middle.
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