This is a super simple fried dessert. It is easier, faster and has the better looking result then ‘Faschingskrapfen’. Its by far my favorite deep fried dessert to make.

Ingredients

Dough:

• 1l rapeseed oil to fry
• 250g universal flour
• 250g curd cheese (Topfen)
• 85g selfmade vanilla sugar
• 2 eggs
• 1-2cl good rum
• 2g salt
• 1pgk baking powder
• zest of half a lemon

Topping:

• 60g selfmade vanilla sugar
• 1/2tsp cinnamon

Instructions

Note: only use a good rum you would like to drink pure as well. With 2cl the taste is notice able, not very strong, but notice able. If you are not sure about it, use only 1cl rum.

Mix all ingredients and let the dough rest in the fridge for one hour. form little balls between 30g and 80g (see differences below). I fount it the easiest to oil the hands up front. Place the vessel with the dough on a scale. Ripping off some dough allows you to see how much you got. You can make the balls in different sizes (see below), though note that you have to fry them longer if they are bigger. Keeping the temperature right is more important with big ones so Id suggest starting with smaller ones first.

The oil should have a temperature around 150 degrees. If you place the dough in if it is below 140 degrees I noticed that they start to rise and rip on the outside. Not a deal breaker but does not look that nice and the result will be more fatty than without rips. If the oil gets too hot they will get too dark without being cooked through on the inside.

The duration depends on the size of the balls. For me 5 minutes for small balls (30g) and 8-10 minutes for big balls (80g) was fine. They usually start turning by them self, if not turn them manually once in a while so they get equally golden on all side.

Note: dropping the dough balls directly in the oil was not the best way to do it. The dough fell to the ground and stuck to the bottom of the pot where it burned a bit. Instead place the dough on a tablespoon. Hold it into the oil for 5-10 seconds, then turn it around so it falls down. Additionally I tried to keep them in motion in the oil the first minute or so. That way the dough did not stick to the bottom.

Once they are golden brown get one ball out and rip it apart using two forks. Check if it is fully baked through. If so get the other balls out and rinse on a paper towel for a bit before rolling them in the cinnamon sugar.

Small VS Big

I tried the balls in different sizes. Small ones (30g dough per ball) and big ones (80g each). The small ones are way more sweet as they have more surface where the sugar mix can stick to. Personally I enjoy the bigger ones more. They are not as sweet and less work to prepare.

The small ones take about 5 minutes to fry, the big ones about 10. Id suggest to start with a batch of small ones just so you get adjusted to keeping the oil at the right temperature and then moving to bigger ones.

On a side note: for big balls you only need half the cinnamon sugar mix to roll them in.

Next time…

• for 30g sized balls reduce the sugar of the dough to 50g
• try to make bigger balls (50g) and bake them 12 minutes updated recipe
• simplify recipe and use 2 eggs updated recipe