Baked Mice Mühlviertel Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 ml milk, lukewarm
- 20 g yeast
- 400 g flour
- Pinch salt
- some lemon peel, grated
- 1 egg yolk
- 40 g butter, soft
- 40 grams sugar
- 1 packet vanilla sugar
- 40 g raisins, (soaked in 3 tablespoon rum)
- Oil, for deep-frying, approx. 1 liter
- 3 tablespoon poppy seeds, finely ground
- 1 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in the lukewarm milk.
- Put the flour, salt, lemon zest, egg yolk, butter, sugar, vanilla sugar and rum-raisins in a bowl, slowly pour in the yeast-milk mixture and knead everything together to form a smooth dough.
- Cover and let rise to double volume in a warm place.
- Heat the oil for frying.
- From the risen yeast dough with a tablespoon (which you dipped in the hot oil beforehand) cut off large dumplings and let them bake until golden yellow in the oil.
- Then drain a little on kitchen paper.
- Finally, mix the poppy seeds and powdered sugar together and roll the baked mice in it.
- Of course, the mice can also be dusted with just powdered sugar.
- Serve warm with vanilla sauce as a sweet main course.
- But they also taste good cold with coffee.
- Tip: The baked mice can also be frozen very well. But I don`t roll them in the poppy-seed-sugar mixture beforehand, but just dust them with powdered sugar after thawing.
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