Rieser Küchle (Auszogne)

Ingredients for 1 servings:

• 1 kg wheat flour, finest
• 250 ml milk
• 125 g sugar
• 50 g butter
• some lemon zest
• 1 packet of vanilla sugar
• 1 pinch(s) salt
• 1 packet of fresh yeast
• 4 egg yolks
• 125 ml cream
• 1 kg clarified butter for frying
• 1 packet of powdered sugar for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 30 minutes

a Franconian-Swabian specialty, makes about 25 pieces

Make a soft yeast dough from the ingredients, beat well, and without letting it rise, cut off small pieces and shape them into round balls of about 60g. Cover and let rise for half an hour, until they have doubled in size. Stretch them out with greased fingers, letting the edge of the dough slide through your hand, creating a thin window inside. Using a tea towel, shape them over your knees, rolling them up slightly from the outside – not too much – the dough will still rise. Place each piece, one at a time, in the hot oil (175°C), baste it a few times with a spoon until the cake rises; a bubble will immediately form in the center. While the dough is still soft, you can shape it into a round ball with a slotted spoon. Lift the bottom frequently and check the color. When the cake is golden brown, carefully turn it over, making sure no fat gets into the center. It should remain white on the inside and golden brown on the outside with a light stripe down the center. Bake for about four minutes per piece. Carefully place at an angle and allow to drain. Sprinkle with powdered sugar.