Schmalznudeln

Ingredients for 24 servings:

• 1 kg flour
• 2 pinch(s) salt, (strong)
• ½ cube of yeast
• 2 tsp sugar
• 200 g currants
• 1 lemon(s), the peel
• Flour, for the cloth
• Fat, for frying
• Powdered sugar, for dusting
• Water, something lukewarm
• ¼ liter cream

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

yeast pastries

Put the flour and salt in a bowl and make a well in the center. Crumble in the yeast and mix with the sugar and a little lukewarm water. Let the pre-dough prove in a warm place for about 20 minutes. Wash the currants and dry them thoroughly. Add the cream, lemon zest and currants to the flour and mix everything gently. Add a little more lukewarm water if necessary. Cover the dough and let it rise for about 60 minutes until it has doubled in size. Knead the dough once. Use a tablespoon to scoop out a ball, place it on a floured cloth. Cover and let it rise again for another 20 minutes. Heat the fat to 175°C. Add the nicely risen pasta in batches to the hot fat and bake, covered, for about 15-20 minutes. Drain on kitchen paper and dust with powdered sugar.