Mutzen for Karneval

It’s that time of year again here in the Rhineland. Karneval. The songs, the costumes, the parades, the floats, the insane traditions…I can’t explain it. One has to experience it for oneself. It’s crazy. That’s for sure.

Here we are one year dressed as a pimp and a ho:

Another year as a pirate and a rapper:

It’s way crazier than Halloween. Mainly because it lasts so many days. This year for several reasons we did not get it together to costume up and head out to Aachen to celebrate. However, today without costumes Dr. B and I will be at the local celebration here in our village with our family. There will be a big parade with floats and lots of costumed kids scrambling for the candy and treats that are thrown off of them. The adults stand around and drink and eat. What always cracks me up is once the parade goes by once, they circle around and go again. I guess it’s a small town thing.

Karneval time is when you find these Mutzen treats everywhere. My sister and mother in law each make their own instead of buying from a bakery. This year I tried my hand at making them as well.

Everyone makes slightly different variations. I found many recipes but liked this one which is flavored with rum. Mutzen albeit fried and heavy, are delicious. Many times their main purpose is to soak up all the alcohol consumed by partying. 

Allaf!

• 2 cups quark
• 4+1/2 cups flour
• 1+3/4 cups sugar
• 4 tablespoons vanilla sugar
• 2 teaspoons baking powder
• 4 eggs
• 2 teaspoons rum extract
• Vegetable or canola oil for frying
• Powdered sugar for sprinkling 

• Stir everything together in a big bowl.
• Refrigerate dough overnight.
• Heat oil to 350 degrees.
• Wet hands slightly. Be careful of using too much water as the dough ball will spatter when put into the oil.
• Form a small ball with the dough – about 1 inch in diameter.
• Fry dough balls in batter until golden brown.
• Drain and sprinkle with powdered sugar.