Hamburger Lard Cake with Little Yeast

Summary

Prep Time	20 mins
Cook Time	1 min
Total Time	1 hr 11 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Put the flour in a bowl and make a well in it. Crumble in the yeast with a little sugar and mix with some of the lukewarm milk. Cover and let rise in a warm place for approx. 20 minutes. Add the rest of the milk, a pinch of salt, sugar, lard, eggs and, if you like, lemon zest and vanilla (sugar, flavor or pulp). Knead vigorously until the dough comes off the edge of the bowl, add a little more flour if necessary.
Cover and let rise for another 10 minutes.
You can also prepare the dough in the bread maker. Then put all the ingredients in the machine except for the flour and salt, making sure to crumble the yeast. The flour comes last before the dough is kneaded with heat in the dough program for 30 minutes. Halfway through the process, add the salt.
Roll out the dough 2-3 mm thick on a floured board and cut into finger-width strips.
Since the yeast is used more sparingly in this recipe in order not to get an unpleasant yeast taste in the sometimes raw core when baking, the yeast has to end well. So leave it covered again on a warm place for 20 minutes.
Cut the dough sheets into 1 to 2 cm long rectangles.
Heat any frying fat to approx. 150 ° C and carefully insert the dough pieces in portions from the board or a spatula. Move and separate twins, briefly bake light brown swimming, preferably with light bellies, and let drain on kitchen paper.
Sprinkle with powdered sugar and serve warm. Makes about 5 servings of 100 g each.
Definitely more sin than healthy. On the other hand, a small portion of lard cake makes the happiest anyway.

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