Funkenküchle - Sweet Little Bonfire Cakes

12-20
Servings
1.45h
Prep Time
30m
Cook Time
1h 57m
Ready In


"This Austrian treat is reminiscent of fried dough and Portuguese Malasadas and is delicious. It's made throughout the Austrian and German region."

Original recipe yields 12-20 servings
OK

Nutritional

  • 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

Step 1

Place the yeast in a 1/4 cup warm milk and let it sit for a little bit.

Step 2

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.

Step 3

Then add the butter, milk , eggs and a pinch of salt.

Step 4

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).

Step 5

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.

Step 6

Then pull the dough pieces from the center outwards, so it forms a thick outer edge and a paper thin center.

Step 7

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 .

Step 8

They are best when served hot.

Tips & Variations


No special items needed.

Related