For the International Food Challenge #9 – host Saraswathi chose 4 beautiful recipes from the Bavarian cuisine. Germany is located in Western Europe. Food has always been a major part of German culture. Even the well-known German fairy tale, Hansel and Gretel, makes reference to food. German regional cuisine can be divided into many varieties such as Bavarian cuisine (southern Germany), Thuringian (central Germany), Lower Saxon cuisine or those of Saxony-Anhalt. This month is all about the Bavarian Cuisine. I selected the Donut as I felt that they were so cute and very interesting.
Rieser Kiachle” are a local speciality of Nördlingen on the Romantic Road and are favoured with locals and visitors alike. This doughnut like cake that is also known as “Auszogne”, “Pfannkuchen” or “Krapfen” is traditional to Bavaria and most particularly to the Rieser area. These are usually dusted with icing sugar once deep fried and served piping hot. For me the donuts had very less sugar and even generous dusting of icing sugar didn’t make them sweet. So I made a glaze and dipped the donuts in it. I served it only to hubby as he is a fan of this type of snacks. I din’t even give them to my daughter as I know that she will never eat it. But as we were tasting, she asked about it. As I told her that these are donuts, she wanted to try one. So I gave her one and to my surprise, she asked for another and then another. She finished the whole batch within two days. I refrigerated the remaining for the next day. These donuts are so soft and the glaze gave the necessary sweetness. But if you want to dust it with icing sugar, then I would suggest to add extra sugar in the dough.
Recipe Source: Saraswathi
Makes 20 donuts
Flour/ Maida-250 gm
Instant Yeast-2 1/4 tsp
*Sugar-1/4 cup ( increase to 1/2 cup for more sweetness)- See notes
Melted Butter-2 tbs
Yogurt/ Curd-1/2 cup
Warm Milk-2-3 tbs
Oil-For Deep Frying
Icing Sugar-For Dusting
Icing Sugar-1/2 cup
Vanilla Essence-1/2 tsp
1. In a bowl mix together flour, salt, sugar, yeast, butter, curd and mix well.
2. Add warm milk, a tbs at a time to make a slightly sticky dough.
3. Cover and set aside for 1 hour.
4. When the dough is double, dust counter with flour and transfer dough to the counter.
5. Keep on dusting the dough and knead until very soft and elastic.
6. Divide dough into four equal portions.
7. Divide each portion into 5 equal pieces.
8. Pat each piece into a circle with thick edges and thin centre. The centre must be extremely thin while compared to the sides.
9. Heat oil in a pan and deep fry the shaped donuts in batches until golden. Keep flame to medium and fry.
10. Dust with icing sugar while still hot.
11. Serve immediately.
1. Mix together melted butter, icing sugar, vanilla essence and milk.
2. Dip one side of the donut in the glaze and place on wire rack.
3. Once cool the glaze will become non sticky and crisp.
4. Serve and Enjoy!!!
If you don’t want to do a glaze, then I would recommend adding 1/2 cup of sugar in the dough. Then dust the donuts with icing sugar and it would be perfect.
Take all the ingredients.
Mix to form a sticky dough.
Let it double.
Dust with flour and knead until smooth.
Divide into four.
Divide each into 5 equal portions.
Make a ball and press the centre with your finger.
The edge should be thick while the centre must be thin.
Prepare all the pieces.
Deep fry until golden.
Dust with icing sugar.
Make a glaze.
Dip the donut in it.
Allow it to cool.
Aren’t they cute??