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Auszogne
Stretched doughnuts
Auszogne (Kirchweihnudeln): Bavarian stretched doughnuts with a thin centre
GermanAuszogne are the doughnuts of the Bavarian countryside, fried for Kirchweih, the village church fair in autumn, and for Carnival. Each ball of rich yeast dough is pulled over the knees or the backs of the hands so the middle goes almost see-through while a thick, puffy ring stays round the edge; the centre fries crisp, the rim soft and fluffy. They are eaten warm with icing sugar and a cup of coffee. A common mistake is pulling the dough cold: it tears. Let the stretched rounds rest, and keep the oil at a steady 170 °C so the rims cook through before they brown. Chef's tip: stretch them on lightly buttered fingertips, not floured ones, so the dough slides without sticking.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 12
Ingredients
- 1 ⅛ lb plain flour
- ¼ oz dried yeast
- 2 ⅛ oz sugar
- ½ tsp salt
- ¾ cup lukewarm milk
- 2 eggs
- 2 ½ oz buttervery soft
- 1 tsp lemon zestfinely grated
- 6 ¼ cups sunflower oil for frying
- 4 tbsp icing sugar
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Method
0/7 doneStep 1: Mix the 1 ⅛ lb plain flour, ¼ oz dried yeast, 2 ⅛ oz sugar and ½ tsp salt. Add the ¾ cup lukewarm milk, 2 eggs, 2 ½ oz butter and 1 tsp lemon zest and knead for 8–10 minutes until the dough is silky and comes away from the bowl.
10 minStep 2: Cover and leave in a warm place for about 1 hour until doubled.
60 minStep 3: Divide into 12 pieces of about 70 g, roll into tight balls and leave on a floured board under a cloth for 20 minutes.
25 minStep 4: Heat the 6 ¼ cups sunflower oil for frying in a deep, heavy pan to 350°F; a cube of bread should turn golden in about 60 seconds.
10 minStep 5: Rub your fingertips with ⅓ oz butter for your fingers. Take a ball and pull it outwards over your fingers and thumbs, turning it, until the centre is thin enough to see light through and the rim is about 2 cm thick. Rest each one on a cloth for 5 minutes.
15 minStep 6: Fry two or three at a time, thin side up first, for about 2 minutes, spooning hot oil into the middle so it puffs. Turn and fry 1–2 minutes more until deep golden. The rim should sound hollow when tapped.
25 minStep 7: Drain on kitchen paper and dust thickly with 4 tbsp icing sugar while still warm. Eat the same day.
2 min
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 6 g
- Carbs
- 38 g
- Fat
- 15 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does auszogne take?
- About 70 minutes in total: 40 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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