While these fried dough pastries are popular all over Germany and vary in name and flavourings, the one thing they do have in common is that they are shaped to have very thin centres and thick edges. As with all doughnuts, they're best eaten piping hot from the pan.
- 7 g dried yeast
- 20 g sugar
- 1 cup milk
- 500 g flour
- 2 eggs
- 1 tsp lemon zest
- 20 g melted butter
- Clarified butter, for frying
- Sugar, for coating
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Proving time: 1½ hours
Mix the yeast together with 1 tsp sugar and 3 tbsp lukewarm milk.
Sieve the flour into a bowl and create a well in the middle. Pour the yeast into the well and dust with a little flour. Then cover and allow to rise for 15 minutes in a warm place.
Stir in the remaining milk, sugar, eggs, a pinch of salt and the lemon zest and knead into a smooth dough. Cover and allow to rise again in a warm place for 1 hour.
Re-knead the dough again on a floured work surface with floury hands and shape into 12 small balls. Cover with a dish cloth and allow to rise again for a further 15 minutes.
Heat the clarified butter in a large, heavy pan. So as to stretch out the doughnuts, dip your fingers in the melted butter and press each dough ball flat in the middle. Pull it out to the sides so that edges remain standing up. Place the "Auszogenen" in the hot clarified butter and pour a tbsp of hot fat over the edges. Flip and fry on both sides for 1-2 minutes until golden brown.
Remove from the pan with a draining spoon and place on kitchen paper to dry. Whilst the doughnuts are still hot coat them with sugar.