Summary

Ingredients

• 500g flour
• 1 pinch (s) salt
• 0.25 liter ¼ milk, possibly more, up to 3/8
• 20 g yeast
• 1 egg (s), possibly 2
• 50 g butter
• 20 g suar, up to 50 to taste
• 500 g fat, for fryin
• some vegetable oil, for processing
• Sugar, cinnamon, or powdered sugar, for sprinkling

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Instructions

1. Put lukewarm milk, soft or slightly melted butter, sugar, salt and flour in a tall bowl. Scatter finely crumbled yeast evenly over the top and add the egg. Using a hand mixer or a food processor (each with a dough hook), knead first on the low setting, then on the highest setting until the dough loosens from the edge of the bowl and is completely uniform. The yeast dough should be soft, so adjust the amount of liquid accordingly.
2. Divide the dough into twelve portions without letting it rise, shape them into balls and flatten them a little (approx. 3-4 cm in diameter). Brush the dough pieces lightly with oil and cover and let rise for approx. 20-30 minutes.
3. Then pull out with oiled fingers by sliding the edge of the dough through your hand so that a thin window is created inside.
4. Place one after the other in hot fat (fat is hot enough if bubbles rise from a wooden spoon held in the hot fat) and pour hot fat 1-2 times over so that the cakes rise and do not become hard. When they are golden brown, turn them carefully so that no fat gets into the middle of the fritters and bake ready. The cakes must have a white window inside.
5. Drain and serve sprinkled with sugar, cinnamon sugar or powdered sugar.