A German variation of the donut. Make a lot—they’re really tasty. 


This recipe is from my Spring 2015 issue!

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Dough:



1 bag active dry yeast,



1/2 cup milk, lukewarm



1/2  cup + 2 1/2 cups pastry flour



1/4 cup granulated sugar



2 tablespoons butter, melted and cooled



2 teaspoons cinnamon, ground



2 teaspoons vanilla extract



2 whole eggs



Extra flour for working on the bench



5 corner star cookie cutter, 3–4” wide



a small round cookie cutter, 1/2



1 qt peanut oil for deep-frying



6 oz white chocolate



4 tablespoons chopped almonds


  1. Dissolve yeast in lukewarm milk.
  2. Add ½ cup of the flour, combine, and cover with plastic wrap.
  3. Let it rise for about 30 minutes.
  4. Add all the rest of the ingredients including the remaining 2½ cups of flour and kneed to a smooth yeast dough. If necessary add more flour.
  5. Cover the dough and let it rest until the size has doubled.
  6. Dust the working bench with some flour and roll the dough about ½” thick.
  7. Use the star cutter and cut as much stars out of the dough as possible. Use the small round cutter to cut a hole into the middle of each star.
  8. Put the stars on a baking sheet, lined with parchment paper, and let it rest for another 10 minutes.
  9. Kneed the leftover dough together and make more stars out of it.
  10. In a large wide pot, heat up oil to about 350°F. Deep fry them on both sides until golden brown. It will take about 2 to 3 minutes.In a large wide pot, heat up oil to about 350°F. Deep fry them on both sides until golden brown. It will take about 2 to 3 minutes.
  11. Let them drain and cool down on kitchen paper.
  12. Chop white chocolate, put it into a small bowl, and melt it gently.
  13. Dip 1 side of the star into the chocolate so that it just covers the surface.
  14. Turn it around and sprinkle with almonds.

TIP:

Bake them in the oven for about 15 minutes if you don't want to deep-fry them.


Photography by Food by Jutta Deutscher Styling+photography by Oliver Brachat

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