German Schmalzgebäck
Serves 50
15 mins prep
20 mins cook
60 mins resting
95 mins total
Similar to American doughnuts, these German Berliner doughnuts are fried and then dusted with powdered sugar
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In a medium bowl or the bowl of a standmixer, combine the very warm milk, butter, flour, yeast, sugar, vanilla sugar, salt, and the egg.
Either using the standmixer with the dough hook attached, a handheld mixer, or your hands knead the dough for at least 5 minutes.
If the dough is too wet, add enough flour to make a uniform dough that does not stick to the bowl.
Let the dough rise until visibly increased in size (30 - 60 minutes).
On a lightly floured surface, roll out the dough. With a knife or pizza wheel, cut out squares or any shape you like.
In a pot, heat about 1 quart of lard to about 325˚F.
In small batches, fry the the squares until golden-brown on both sides.
With a slotted spoon, transfer the doughnuts to a cooling rack covered with paper towels.
Dust liberally with powdered sugar.
These German doughnuts are best when eaten fresh and hot.
