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Bayerische-Auszog'ne-Bavarian-doughnuts

Bayerische Auszog'ne

Course Dessert, Snack
Cuisine Bavarian, German, Oktoberfest
Keyword Bavarian Doughnuts, Bavarian Pastry, Bayerische Auszog'ne, German Pastry, Oktoberfest treats
Prep Time 20 minutes
Cook Time 25 minutes
Rest Time: 30 minutes
Servings 12
Author Lora Wiley-Lennartz

Ingredients

For the dough:

  • 4 cups all-purpose flour
  • 10 grams active dry yeast
  • 2 tablespoons sugar
  • 1.25 cups lukewarm milk
  • 1 pinch salt
  • 1 egg
  • 4 tablespoons unsalted butter room temperature

Separately:

  • 2 tablespoons melted butter
  • 26 oz clarified butter
  • powdered sugar for dusting.

Instructions

  1. -Add the flour to a bowl. Make a well in the middle. Pour in the yeast.

  2. -Mix with 1 teaspoon sugar, 3-4 tablespoons milk, and some flour from the edge.

  3. -Cover and let rise in a warm place for 15 minutes.

  4. -Knead the remaining ingredients to form a smooth dough.

  5. - Form 12 balls out of the dough.

  6. -Place on a flour work surface and brush with the melted butter.

  7. -Cover and let rest for 15 minutes.

  8. -heat the clarified butter to 350F

  9. -Place a layer of paper towels next to the stove.

  10. -Grease your fingertips with some butter.

  11. -Hold each ball of dough with both hands, press in the middle and pull apart at the edge all around.

  12. -Fry the pieces one at a time.

  13. -Ladle the hot clarified over them 1-2 times.

  14. -Turn the pastry over and fry until the crust is light brown.

  15. -Transfer to the paper towels to drain.

  16. -Place the pastry on a cooling rack fitted over a baking sheet lined with parchment paper.

  17. -When cooled to be slightly warm to the touch, sprinkle with powdered sugar. Serve immediately.