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Auszogne (Bavarian stretched doughnuts)
A German classic from Bavaria: Auszogne, also called Ausgezogene or Kirchweihnudeln, belong to the church fair in Old Bavaria and to every funfair. The yeast dough is pulled out with the fingers until the middle is wafer-thin and a thick rim is left standing; in hot clarified butter it turns into a golden brown pastry with a pale ring. The recipe makes 12 pieces.
Kochzeit
65 min
Portionen
12
Zutaten
11
Nährwerte
pro Portion332 kcal
Kalorien
6 g
Eiweiß
16 g
Fett
39 g
Kohlenhydrate
Zubereitung
- 1
Put the flour in a bowl, dissolve the yeast in the lukewarm milk and pour it in.
- 2
Add the sugar, the melted butter or margarine, the eggs, salt, lemon zest and rum and knead everything to a smooth, supple yeast dough.
- 3
Cover the dough and leave it to rise in a warm place until it has doubled in size.
- 4
Shape the dough into twelve equal balls, set them on a floured cloth and leave them to rise, covered.
- 5
Heat the clarified butter in a wide pan to 170 °C.
- 6
Pull each ball apart with your fingers from the middle outwards until the centre is wafer-thin and a thick rim is left all round.
- 7
Slide the Auszogne into the hot fat one after another and fry them golden brown on both sides, spooning hot fat over the thin middle again and again.
- 8
Drain the Auszogne on kitchen paper and sprinkle them with the sugar for sprinkling while they are still warm.
