Schmalznudel Recipe – German Special
Schmalznudel is a delightful German pastry, often likened to a fried donut, made with yeast dough that’s allowed to rise until airy and light. Once shaped into strips, the dough is fried until golden-crispy, offering a satisfying contrast between a delicate interior and crunchy exterior. Finished with a generous dusting of powdered sugar, this treat is perfect for dessert or a sweet snack. Serve it warm to enjoy its full flavor and texture.
- Prep Time1 hr
- Cook Time20 min
- Total Time1 hr 20 min
Schmalznudel Ingredients:
- All-Purpose Flour: 2 cups (250 grams)
- Eggs: 2 large
- Warm Water: 1/2 cup (120 milliliters)
- Butter: 2 tablespoons, melted
- Salt: 1/2 teaspoon
- Lard or Vegetable Oil: for frying
- Powdered Sugar: for dusting
How to make Schmalznudel:
Prepare Dough: Mix yeast, flour, sugar, and milk; let rise until doubled.
Shape and Fry: Roll dough, cut into strips, and fry in hot oil until golden brown.
Serve: Dust with powdered sugar and enjoy warm.
Recipe Notes:
Ensure the frying oil is at the right temperature (hot enough) so the Schmalznudel becomes crisp without absorbing too much oil.
Serve immediately after frying—Schmalznudel loses its optimal texture as it cools.
Adjust the amount of powdered sugar to taste—if you prefer sweeter, dust heavily; for lighter sweetness, use less.
Work with well-proofed dough; under-proofing leads to a dense interior, over-proofing can make it collapse.
Fry in small batches to avoid overcrowding the pan, which can drop the oil temperature and affect crispness.
