GERMAN SCONES (DEEP FRIED)
Make and share this German Scones (deep fried) recipe from Food.com.
Provided by The Scone
Categories Yeast Breads
Time 4h3m
Yield 2-3 dozen
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water.
- Add the 1 tablespoon sugar, and set aside.
- Pour boiling water over the remaining 1/2 cup sugar, the margarine, and salt.
- Add eggs, and stir well.
- Then add in the yeast mixture, and 2 cups of the flour.
- Beat with mixer until smooth.
- Add the rest of the flour (2 1/2 cups).
- Let rise for one hour, then refrigerate until cold.
- (Note: can be refigerated overnight) Roll out very thin (about 1/4-inch) on floured surface, and cut into 3-inch squares.
- Fry in hot oil until golden brown and puffy.
- Serve with butter and honey, or coated with granulated sugar.
' UTAH ' SCONES (DEEP-FRIED)
These are not scones as the rest of the world knows them...I just call them Utah scones. They're basically like frybread, sopapillas, elephant ears... Delicious and completely unhealthy. This recipe includes my slightly 'healthy' ingredients--not that it actually makes them healthy, but you at least feel slightly better about eating them =) Best served with honey, jam, or the topping of your choice (some people like peanut butter, orange marmalade, powdered sugar, etc.).
Provided by mayanchica
Categories Scones
Time 4h
Yield 18 'Utah' scones, 18 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve yeast in the 1/2 cup of warm water.
- Add the tablespoon of sugar to the yeast-water mixture and set aside.
- Beat the 3 eggs in a small bowl and set aside.
- Put honey, brown sugar, smart balance, and salt in a large bowl (preferably the bowl for your Kitchen-Aid mixer, if you have one).
- Add 1 cup boiling water to the large bowl (with the sugar, salt, etc.).
- Add the 3 beaten eggs to the large bowl and mix.
- Add the yeast mixture to the large bowl.
- Slowly add the flour to the large bowl while mixing.
- Continue beating the mixture with a mixer until smooth.
- Cover the bowl with a dish towel, and let the dough rise for 1 hour.
- Refrigerate the dough until cold. (Sometimes it's nice to make the dough the night before, and finish them in the morning).
- Roll the dough out on a floured surface to about 1/4" thin (careful not to get any water on it, as water and deep-frying DO NOT MIX!).
- Heat oil with a high smoke point (peanut oil, sunflower oil, safflower oil, canola oil in a pinch) in a deep-fryer or electric skillet to around 350 degrees F. Make sure not to use olive oil, as it has a low smoke point and is not suited for deep-frying. Use a deep-frying thermometer to check the temperature of the oil, if at all possible. (Make sure to have at least 2 inches of clearance between the top of the skillet and the top of the oil to allow room for bubbling). If your oil starts to smoke (and you'll know it if this happens! Oil smoke smells really nasty), turn off the heat, let the oil cool, then throw out the oil; it's no good.
- While oil is heating, cut the dough into pieces, 4 inch squares seem best to me, but you can make them smaller or larger.
- Fry the pieces of dough in the heated oil, preferably one at a time, until puffy and golden brown. Remove from oil using an all-metal utensil.
- Place on paper towels to cool, but serve warm with the topping of your choice.
Nutrition Facts : Calories 183.2, Fat 5.7, SaturatedFat 1.4, Cholesterol 31, Sodium 313.3, Carbohydrate 29.8, Fiber 3.6, Sugar 7.7, Protein 5.6
GERMAN-RUSSIAN-DAKOTA KNEFLA
This version of knefla is a tasty, easy German-Russian staple for dinner, comprised simply of dough and potatoes. Sometimes I add 2 teaspoons of chicken bouillon to the boiling water for extra flavor. Serve with sausage, brats, or alone. Some like it with sauerkraut or breadcrumbs for garnish.
Provided by Megan
Categories Main Dish Recipes Dumpling Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk the flour, baking powder, salt, and pepper together in a bowl. Whisk together the egg and milk in a separate bowl; stir in the flour mixture until a smooth dough is formed.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, cut the dough into bite sized pieces with scissors into the boiling water. Boil for 20 minutes; drain well.
- Heat the oil in a large skillet over medium-low heat; add the knefla and potatoes. Stirring occasionally, cook until the potatoes are tender and the knefla are golden brown, about 20 minutes.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 76.8 g, Cholesterol 47.7 mg, Fat 9.1 g, Fiber 5.2 g, Protein 11.8 g, SaturatedFat 1.8 g, Sodium 737.9 mg, Sugar 2.2 g
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