Skewer doughnuts

Ingredients for 1 servings:

• 500 g prunes (dried plums) without stones
• 125 ml plum brandy or red grape juice
• 30 g yeast
• 150 g sugar
• 400 ml milk, lukewarm
• 800 g wheat flour
• 1 pinch of salt
• 3 eggs
• 100 g butter, melted
• 500 g lard or oil for frying
• 80 g icing sugar (powdered sugar), for sprinkling

Instructions

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

Traditional pastry for the Sunday before the first Advent – ​​delicious on other days too. Makes about 12 doughnuts

For this recipe, soak the fruit in schnapps or juice overnight. Dissolve the yeast with a pinch of sugar in a little warm milk, then cover with a cloth and let the mixture rise in a warm place until doubled in size. Mix the flour with the salt in a large bowl and knead it with the remaining milk, eggs, butter, and yeast mixture until the dough pulls away from the sides of the bowl. Cover the bowl and let the dough rise in a warm place until doubled in size. Heat the shortening over low heat. Form the dough into thumb-thick rolls. Cut about 12 even pieces from the rolls and shape them into doughnuts with a hollow in the center. Bake the doughnuts on both sides in oil that is not too hot until golden brown. Place the fruit in the doughnut indentations. Sprinkle the doughnuts with powdered sugar just before serving. Note: The Mäschtnloben (Martiniloben) takes place on the Sunday before the first Sunday of Advent. While it used to be the poor, today it’s young people who go from house to house. They knock on the windows. As soon as one opens, they stick a long skewer in. The residents of the house place doughnuts or a piece of meat on the skewer as a charitable offering.