John Myers
Ingredients for 1 servings:
- 250 g flour
- 15 g yeast, fresh
- 125 ml soy milk (soy drink)
- 2 tbsp soy flour
- 1 tbsp sunflower oil
- 1 tbsp water
- 30 g sugar
- 30 g margarine
- 1 pinch of salt
- Vegetable fat for frying
Instructions
Working time approx. 20 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes
Recipe for 10 Schmalznudeln, doughnuts also work
Recipe for about 10 Auszogne (you can vary the size of the dough balls). Knead the flour, yeast, soy milk, egg substitute (made from blended soy flour, sunflower oil, and water), sugar, margarine, and salt into a dough. Cover the dough and let it rise in a warm place for about 30 minutes. I recommend preheating the oven to 50 degrees Celsius, turning it off, and letting the dough rise there. Shape the dough into equal-sized balls (about 50g each) and let them rise in the oven, covered, for another 20 minutes. They should have doubled in size after this time. Heat the frying oil to 175°C (350°F). Pull the dough balls apart so that the center is nice and thin and a nice bulge has formed on the outside. Be careful not to tear them, or start again. Now fry in the hot oil until golden brown on both sides. After removing them from the oven, place only one side on kitchen paper and sprinkle sugar over them after about 2 minutes.
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