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home > recipes > candy / snacks > german dalken
from US 1/2 cake compressed yeast or 1 1/2 teaspoons active dry yeast 2 tablespoons sugar 2/3 cup warm milk 2/3 cups sifted all-purpose flour 1 egg, beaten 2 tablespoons margarine, melted deep fat for frying confectioners' sugar melted butter damson or other jam ground cinnamon and sugar crumbled gingerbread grated cheese Stir the yeast and sugar into the lukewarm milk until well mixed and leave for 5-10 minutes until frothy. Sift the flour into a bowl, stir in the yeast liquid, the beaten egg and the melted fat, mix to a dough and knead until it pulls away cleanly from the sides of the bowl. Place the dough in an oiled plastic bag and leave in a warm place to rise until doubled in size. Turn the risen dough onto a lightly floured surface, punch down and knead until smooth. Roll out to a rectangle about 9 inches by 7 1/2 inches and cut it into 1 1/2-inch squares (by cutting 5 strips one way and then cutting across 5 times the other way). Place the dough squares on an oiled baking sheet and cover with oiled plastic wrap. Leave in a warm place to rise until almost doubled in size. Meanwhile heat the fat in a deep fat fryer to 360F. Fry the Dalken a few at a time until crisp and golden. Drain on paper towels and then dust thickly with the sugar.

German Dalken


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(posted May 16, 2010)

from US

1/2
cake compressed yeast or 1 1/2 teaspoons active dry yeast
2 tablespoons
sugar
2/3 cup warm
milk
2/3 cups sifted
all-purpose
flour
1
egg, beaten
2 tablespoons
margarine, melted deep fat for frying
confectioners'
sugar

melted
butter
damson or other
jam
ground
cinnamon and sugar
crumbled
gingerbread
grated
cheese


Stir the
yeast and sugar into the lukewarm milk until well mixed and leave for 5-10 minutes until frothy.

Sift the flour into a bowl, stir in the
yeast liquid, the beaten egg and the melted fat, mix to a dough and knead until it pulls away cleanly from the sides of the bowl. Place the dough in an oiled plastic bag and leave in a warm place to rise until doubled in size. Turn the risen dough onto a lightly floured surface, punch down and knead until smooth.

Roll out to a rectangle about 9 inches by 7 1/2 inches and cut it into 1 1/2-inch squares (by cutting 5 strips one way and then cutting across 5 times the other way).
Place the
dough squares on an oiled
baking sheet and cover with oiled plastic wrap.

Leave in a warm place to rise until almost doubled in size.

Meanwhile heat the
fat in a deep fat fryer to 360F.

Fry the Dalken a few at a time until
crisp and golden.

Drain on paper towels and then dust thickly with the sugar.



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