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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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
- Dissolve yeast in lukewarm milk.
- Add ½ cup of the flour, combine, and cover with plastic wrap.
- Let it rise for about 30 minutes.
- 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.
- Cover the dough and let it rest until the size has doubled.
- Dust the working bench with some flour and roll the dough about ½” thick.
- 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.
- Put the stars on a baking sheet, lined with parchment paper, and let it rest for another 10 minutes.
- Kneed the leftover dough together and make more stars out of it.
- 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.
- Let them drain and cool down on kitchen paper.
- Chop white chocolate, put it into a small bowl, and melt it gently.
- Dip 1 side of the star into the chocolate so that it just covers the surface.
- Turn it around and sprinkle with almonds.
Bake them in the oven for about 15 minutes if you don't want to deep-fry them.
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