CHRISTMAS FRIED DOUGH Weihnachts Schmalzgebäck
Schmalzgebäck (directly translated as ‘lard pastry’, so called because the dough was originally fried in lard and/or enriched with lard) is the blanket term for fried dough in Germany and it is not only popular during Christmas and New Year, but also at Kirchweih, a celebration organized by the Church, much like a village fête. Unlike doughnuts, these are not pillowy; instead they are crunchy on the outside with a soft interior. They crisp up as they cool, so best not to eat them right out of the pan.
MAKES ABOUT 20 (SERVES 4–6)
● 1 litre sunflower oil
● 250g plain flour, plus extra for dusting
● 75g unsalted butter, melted
● 40g caster sugar, plus extra for sprinkling
● Pinch of fine sea salt
● 1 tsp vanilla extract
● 1 egg, beaten
● ¾ tsp baking powder
● 1 tbsp white wine, sherry or mead
1. Line a large baking sheet with kitchen paper. Heat the oil in a large, heavybased saucepan over a high heat to 170°C/338°F, or until a cube of bread dropped into it starts fizzing on impact and turns golden after a few seconds. At this point turn the heat down to medium.
2. While the oil is coming up to temperature, put the remaining ingredients into a bowl and mix together with a wooden spoon until it becomes too stiff to mix further, at which point use your hands to bring it together. Knead for a few minutes until a supple but firm dough is formed.
3. Roll out the dough on a lightly floured surface to a thickness of 3–5mm. Using a pastry cutter or a sharp knife, cut out rectangles of 10x4cm. Make a slit in the centre of the rectangle, stopping just 1cm shy of the short ends. Carefully lift up the piece of dough, take one of the ends and thread it through the slit, twisting it back into position from underneath. Usually this is done with both sides, but this can be too fiddly and so you can leave it with just one twist. 4. Working in batches of 4–5 at a time, gently lower the dough into the hot oil and fry for 1–3 minutes until golden all over, turning once to ensure even cooking. Lift out with a slotted spoon and drain on the lined baking sheet. Once all the dough is fried, sprinkle generously with sugar and serve.