Rheinische Mutzen or Rhenish Mutzen (type of Doughnut)
Mutzen, (Muuzen, Muzen), is a rhenish type of doughnut, which is traditionally made mainly at Carneval time or New Years Eve. They are best when eaten fresh, but even a day later, once stored in an airtight container, they are still delicious. There are a few varieties regarding flavour, with the Almond Mutzen being the most popular. There is a variety with rum as well as rosewater. My kids prefer the Almond one, so here's the recipe for it. Hope you like it.
- Ingredents:
- 375 g Flour
2 TL Baking powder
100 g cold Butter in little pieces
100 g Caster Sugar
100 g Ground Almonds
3 Eggs (medium)
2 Tbsp Sour Cream
Zest of a lemon
For Cooking/decoration:
750 g Vegetable fat/Oil
Icing Sugar for sprinkling
- Method:
- Sieve the Flour and Baking powder onto the worktop.
- Add butter pieces, Sugar & almond and mix lightly with your fingers.
- add all other ingredients quickly and knead to form a smooth dough.
- Cover in clingfilm and leave in fridge for about an hour.
- Lightly flour your worktop and roll out dough with a rolling pin, so it's about 1cm thick.
- With a pizza cutter or sharp knife, cut dough into rhombus shapes.
- Heat up the fat/oil in a deep pan. You can test if the oil is hot enough by sticking the end of a wooden spoon into the oil. If there are bubbles forming around the stick, the oil is hot enough...try and keep the heat,if necessary remove the pan from heat briefly.
- Bake the Mutzen in batches in the oil until golden. They'll puff up in the oil and you might need to turn them around once.
- Remove Mutzen from pan with a slotted spoon.
- Put them on kitchen paper to drain excess oil.
- Dust one side with icing sugar and enjoy!
