Fasnetsküchle Swabian kind ( German doughnut - roughly translated)

 

Ingredients

550 g flour

17 g of yeast

70 g of sugar

250 ml milk

½ tsp salt

2 eggs

100 g butter

250 g butter / coconut oil/ avocado. mashed banana

120 g powdered sugar or cinnamon sugar

 

Preparation

1. First put the flour in a bowl and warm up, stir the yeast with a little sugar and lukewarm milk.

2. Then make a deepening in the middle of the flour, stir a small part of the flour with the yeast and milk to a thick-liquid dough, easily dust it with flour.

Then cover the bowl with a cloth and warm up.

3. Now after about half an hour, when the dough has doubled well, the actual dough is made: add sugar, salt and lukewarm milk to the pre -dough and stir everything.

4. Now add the heated eggs, the melted butter and so much milk that a delicate dough is created that you knead until it shows blisters and dissolves from the spoon and the bowl.

Then you put it warm again to open and cover it with a cloth.

5. Now after about 20 to 30 minutes the dough on the pasta board, roll out about finger thickness,

Heat fat, once hot, fry. Take out of the fat and drain well.

6. After cooling down, sprinkle the doughnut with powdered sugar or cinnamon sugar as desired!

Bon appetite

 

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