Funkenküchle - Sweet Little Bonfire Cakes
July 13, 2017
"This Austrian treat is reminiscent of fried dough and Portuguese Malasadas and is delicious. It's made throughout the Austrian and German region."
- Serving Size: 1 (77 g)
- Calories 250.3
- Total Fat - 7.1 g
- Saturated Fat - 3.8 g
- Cholesterol - 49.5 mg
- Sodium - 83.2 mg
- Total Carbohydrate - 40.1 g
- Dietary Fiber - 1.2 g
- Sugars - 7.7 g
- Protein - 6.1 g
- Calcium - 25.6 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Place the yeast in a 1/4 cup warm milk and let it sit for a little bit.
In a large bowl mix together the sugar and flour. Make a notch in the middle and pour in the milk yeast mix. Do not stir, but rather leave it to rise for about 30 minutes.
Then add the butter, milk , eggs and a pinch of salt.
Now knead the dough until it throws bubbles. Cover the dough and let it rest in a warm place for about 60 minutes (or until doubled).
After the waiting time cut out (or pinch off) the dough into large oval-shaped pieces and place them on a flour dusted baking sheet. Let it sit for another 30 or so minutes.
Then pull the dough pieces from the center outwards, so it forms a thick outer edge and a paper thin center.
Deep fry immediately. As soon as it adopts a golden brown color the cakes can be turned. When removing them from the oil briefly drain them and then sprinkle with a cinnamon-sugar mixture .
They are best when served hot.
Tips & Variations
No special items needed.