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Reheat your Schmalzgebäck
This fried pastry really tastes best if you eat it fresh while it is still warm. However, if you want to enjoy it a little later (within 24 hours), you can reheat it in the oven at 300F for a couple of minutes and it will be almost as good.
You can also freeze the Schmalzgebäck and thaw it at room temperature. Then reheat it in the oven as described.
Ingredients
- 700 g flour
- 80 g sugar
- 250 ml luke warm milk
- 50 g butter, soft
- 2 eggs
- 2 tsp vanilla sugar
- 500 ml frying oil
- 200 g confectioners sugar
- 1 pkg dry yeast (= 7g)
Instructions
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Pour the flour into a large bowl and create a little cavity.
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Add the sugar.
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Next, add the lukewarm milk.
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Sprinkle the yeast into the milk and let react for a couple of minutes.
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When the yeast became foamy, you can continue.
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Add the eggs and the butter and knead to a dough.
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Cover the bowl and let the dough rise at a warm place until it has about doubled it’s size (usually takes 45 minutes).
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Give the dough a short knead, then roll it to about 1/2 inch thick.
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Use a pizza cutter or knife and cut the dough into small rectangles.
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Let rise again for 10 minutes and in the meantime heat the frying oil.
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The oil should have a temperature between 350F and 375F.
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Add some of the dough rectangles and let them fry until they are slightly brown on both sides (turn in-between).
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Take the Schmalzgebäck out and put them on a plate with a paper towel.
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Immediately cover with confectioners sugar and enjoy as soon as they are cool enough to touch.
