German Fried Pastry

Here is a complete step-by-step recipe for German fried pastry, also known as Mutzen, Mutzenmandeln, or Schmalzgebäck, depending on the region. This is a traditional sweet fried dough, often made during Carnival (Fasching) or festive times in Germany.

German Fried Pastry (Mutzen / Schmalzgebäck) Recipe

Ingredients

• 250 grams (2 cups) all-purpose flour

• 2 teaspoons baking powder

• 1 pinch of salt

• 60 grams (about ¼ cup) sugar

• 1 packet (8 grams) vanilla sugar or 1 teaspoon vanilla extract

• 2 eggs

• 50 grams (about 3½ tablespoons) unsalted butter, softened

• 2 tablespoons milk

• Optional: zest of 1 lemon or ½ teaspoon ground nutmeg for flavor

• Oil or lard for frying (such as sunflower oil or canola oil)

• Powdered sugar for dusting

Instructions

Step 1: Prepare the dough

1. In a mixing bowl, combine the flour, baking powder, salt, sugar, and vanilla sugar (or vanilla extract).

2. Add the eggs, softened butter, and milk.

3. If using, add lemon zest or nutmeg.

4. Mix until a soft dough forms. You can use your hands, a hand mixer with dough hooks, or a stand mixer.

5. Knead lightly until the dough is smooth and not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.

Step 2: Rest the dough

1. Cover the dough with a cloth or wrap it in plastic.

2. Let it rest for about 20 to 30 minutes at room temperature.

Step 3: Roll and cut the dough

1. Lightly flour your work surface and rolling pin.

2. Roll out the dough to about 1 centimeter thickness.

3. Cut the dough into diamond shapes, small squares, or use special Mutzenmandeln molds if you have them.

4. Set the cut pieces aside on a floured surface.

Step 4: Heat the oil

1. In a deep fryer or deep pot, heat oil or lard to about 170°C to 180°C (340°F to 355°F).

2. Test the temperature by dipping in a small piece of dough—it should sizzle and rise to the top slowly.

Step 5: Fry the pastries

1. Carefully drop a few pieces of dough into the hot oil at a time, without overcrowding the pot.

2. Fry for about 2 to 3 minutes per side, turning them until golden brown.

3. Use a slotted spoon to remove them and place on a plate lined with paper towels to drain excess oil.

Step 6: Dust and serve

1. While still warm, dust the pastries with powdered sugar using a sifter or fine sieve.

2. Serve warm or at room temperature.

Tips

• These pastries are best eaten the same day, while fresh and crispy.

• You can store them in an airtight container for 1 to 2 days, but they may soften slightly.