CHRISTMAS FRIED DOUGH ( Weihnachts Schmalzgebäck)

Schmalzgebäck (translated as ‘lard pastry’, as the dough was originally fried in lard) is the blanket term for fried dough. Unlike doughnuts, these are not pillowy; they’re crunchy on the outside with a soft interior.

Serves 4-6

1ltr 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, heavy-based pan over a high heat to 170C, or until a cube of bread starts to fizz once dropped in and turns golden after a few seconds. At this point reduce the heat to medium.

2 While the oil reaches temperature, put the ingredients into a bowl and mix with a wooden spoon until it becomes too stiff to mix, at which point use your hands to bring it together. Knead for a few minutes, or until it’s a supple but firm dough.

3 Roll out the dough on a lightlyfloured surface to a thickness of 3–5mm. Cut out rectangles of 10x4cm. Make a slit in the centre stopping just 1cm shy of the short ends, then carefully lift the dough and 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 I find that too fiddly.

4 Working in batches of 4–5 at a time, gently lower the dough into the hot oil and fry for 1–3 mins, or until golden, 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.