Schmalzkuchen (fairground doughnut diamonds) from the airfryer

Name: Schmalzkuchen (fairground doughnut diamonds) from the airfryer
Prep time: 25 min
Cook time: 13 min
Total time: 38 min
Yield: 16 servings
Ingredients: 250 g plain flour (type 405); 0.5 pack dried yeast; 30 g sugar; 1 pinch salt; 125 ml milk (lukewarm); 30 g butter or margarine; 1 piece egg (medium); 2 tbsp rapeseed oil; 3 tbsp icing sugar

A German fairground pastry from Lower Saxony that belongs there, as everywhere, to the funfair and the Christmas market: little yeast dough diamonds under a thick hood of icing sugar, here from the basket of the airfryer. To be honest, the original swims in hot fat and turns blistered and crisp all over; from the basket they become small, soft yeast dough cushions with a sugar hood — but without a bath of fat in the kitchen. Warm, they taste of fresh yeast baking and disappear faster than the second batch is ready.

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Cook time

38 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

105 kcal

Calories

2 g

Protein

4 g

Fat

16 g

Carbs

Ingredients

For 16 servings

Estimated cost~€0.85 · ~€0.05/serving

Instructions

1
Mix the plain flour with the dried yeast, the sugar and the salt in a bowl.
2
Add the lukewarm milk, the melted butter or margarine and the egg and knead everything to a smooth, soft yeast dough that comes away from the side of the bowl.
3
Cover the dough and leave it to rise in a warm place until it has visibly increased in size.
4
Roll the dough out about one centimetre thick on a floured work surface and cut it into 16 diamonds with a pastry wheel.
5
Lay the diamonds on cut-to-size baking paper, cover them and leave them to prove once more.
6
Brush the diamonds thinly with the rapeseed oil; without this little bit of fat the surface stays pale and dry.
7
Preheat the airfryer to 170 °C, so that the diamonds rise at once instead of spreading out in a cold basket.
8
Set eight diamonds together with the cut baking paper into the basket in a single layer with space between them and do not stack anything; more will not fit side by side, so bake them in two batches. The paper must be weighed down by the dough, otherwise it is sucked into the fan. Bake at 170 °C.
9
Turn the diamonds and finish baking them golden at 170 °C.
10
Toss the still warm Schmalzkuchen in the icing sugar in a bowl and bake the second batch in the same way.