Mutzenmandeln (German Almond Doughnuts)
Little German carnival doughnuts cut into diamonds, fried until golden and dusted with icing sugar.
🍽️ Makes 40
Ingredients
| 250 g | plain flour | |
| 50 g | corn flour | |
| 1 tsp | 5 ml | baking powder |
| 3 tbsp | 45 ml | sour cream |
| 80 g | caster sugar | |
| 2 | eggs | |
| 1 | lemon zest | |
| 1 pinch | salt | |
| 100 g | unsalted butter | |
| 3 tbsp | 45 ml | ground almonds |
| — | icing sugar, for dusting | |
| 1 litre | vegetable oil, for frying |
Instructions
- Mix all the ingredients in a food processor, then work them together into a very soft dough. Cover and place in the fridge for 30 minutes.
- Heat the frying fat in a large casserole or a deep fat fryer. Prepare a plate lined with kitchen paper or brown paper to drain the fried doughnuts.
- Roll out the dough to about 1cm (1/3 in) thick, then cut into squares or diamond shapes about 5cm (2 in) long.
- Fry the pieces in batches, then leave them to drain briefly on kitchen paper or brown paper. Dust with icing sugar and serve.