Rheinische Mutzen or Rhenish Doughnut

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: 

1. Sieve the Flour and Baking powder onto the worktop.
2. Add butter pieces, Sugar & almond and mix lightly with your fingers.
3. add all other ingredients quickly and knead to form a smooth dough.
4. Cover in clingfilm and leave in fridge for about an hour.
5. Lightly flour your worktop and roll out dough with a rolling pin, so it's about 1cm thick.
6. With a pizza cutter or sharp knife, cut dough into rhombus shapes.
7. 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.
8. 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.
9. Remove Mutzen from pan with a slotted spoon.
10. Put them on kitchen paper to drain excess oil.
11. Dust one side with icing sugar and enjoy!