Traditional doughnutsIts carnival time

Ingrediets:
Makes approx. 30 (approx. 9 x 5 cm in size)

2 medium sized eggs (at room temperature)

1 egg yolk

2 level tablespoons granulated sugar

1 teaspoon vanilla sugar (or a few drops of vanilla extract)

75 g sour cream

1 pinch salt

300 g all-purpose flour

Vegetable oil, such as rapeseed, for frying

Icing/powdered sugar for dusting at the end

1. In a mixing bowl, whisk the eggs and egg yolk with the sugar, vanilla sugar/essence, sour cream and salt until smooth
2. Add the flour and knead until you have a smooth dough. Wrap the dough in cling film and let it rest in a cool room for about 30 minutes
3. Roll out the dough on a well-floured work surface as thinly as possible (approx. 1 - 1.5 mm) and cut into diamond shapes with a pastry wheel
4. Prick the dough “diamonds” several times with a fork
5. Cover with a cloth and leave to dry for about 1.5 hours at room temperature. This makes the Badische Scherben pastries even crisper when frying
6. In the meantime, heat the oil in a high sided pan. To check when the temperature is correct, dip the handle of a wooden spoon into the hot fat. When small bubbles rise on it, the oil is ready for deep-frying
7. Fry the dough diamonds until golden brown and crispy on both sides. The corners should curl upwards. Remove with a slotted spoon and drain on kitchen paper
8. Dust with icing sugar to taste. Enjoy!

☀ Tip ☀
For variety, add the grated zest from a fresh organic lemon to the batter. Or follow some old family recipes and add a dash of Black Forest kirsch. Or dust with icing/powdered sugar mixed with a little cinnamon and serve.

Ingredients:
Makes about 45 (approx. 10 x 7 cm in size)

500 g all-purpose flour

21 g active dry yeast

75 g granulated sugar

2 pinches salt

250 ml warm whole milk

2 medium sized eggs (at room temperature)

75 g melted unsalted butter (not too hot)

Vegetable oil, such as rapeseed, for frying

Extra sugar to roll the “carnival doughnuts” in

1. Sift the flour into a large bowl and make a deep well in the centre
2. Gently heat 100 ml of the milk until it is lukewarm. Mix with 2 teaspoons of the sugar and the yeast until the yeast has completely dissolved
3. Pour the yeast-milk-sugar mixture into the hollow of the flour; gently mix to create a thick dough
4. Dust the top of the dough with a little flour; cover with a tea towel/cling film; leave to rise in a warm place for 30 minutes
5. Slowly add the remaining sugar, lukewarm milk and salt to the dough. Mix thoroughly
6. Add the eggs and melted butter. Knead until the dough is smooth and comes away from the sides of the bowl. If dough is too dry, add a little more milk; if too “wet”, add some flour.
7. Cover the bowl tightly; let the dough rise again in a warm place for 30 minutes
8. Flour a board; roll out the dough to a thickness of approx. 1 cm. Cut into diamond shapes with a knife or pastry wheel. Cover the “diamonds” and leave on the board for about 15 minutes to rise again
9. Meanwhile, heat the frying oil in a high sided pan. To check when the temperature is correct, dip the handle of a wooden spoon into the hot fat. When small bubbles rise on it, the oil is ready for deep-frying
10. Carefully drop the doughnuts into the oil and cook until golden brown on both sides. Remove with a slotted spoon and drain on paper towels
11. Dip in sugar to taste and eat straight away!

☀ Tip ☀
Carnival doughnuts also taste fabulous with a home-made apple compote or topped with a spoonful of your favourite jam! You could also add a little vanilla essence to the dough.