Austrian Fried Dough
Their name might shock – “Gebackene Mäuse” is German for “Austrian Fried Doughs”– yet they are as harmless as they are delicious (the name comes from their shape as they are a little like mice in appearance!). These classic sweet pastries are particularly popular with tea or coffee and are polished off as quickly as they are made!
- 25 g yeast
- 250 ml milk
- 250 g flour (smooth)
- 40 g butter
- 25 g icing sugar
- 4 egg yolks
- 1 tbsp vanilla sugar
- 1 dash of rum
- 1 pinch of salt
- 1/2 lemon (untreated, grated peel)
- oil (for frying)
Directions for Austrian Fried Dough
- To make the pre-ferment, dissolve yeast in a little luke-warm milk, stir with a little flour until smooth and leave to stand in a warm place for a while.
- Melt butter and mix all the ingredients together with the exception of flour and oil. Add the pre-ferment and the flour and knead until the dough no longer sticks to the side of the bowl. Take the dough out of the bowl and leave to stand in a warm place for approx. 20 minutes until it has doubled in size.
- Fold up and push out flat several times to get the air out of the dough. Use a soup spoon to cut out large gnocchi-shaped pieces. Place on a floured towel and cover and leave to stand in a warm place again.
- Heat the oil in a deep pan and place the “mice” in the oil. Fry on both sides until golden brown. Serve sprinkled with icing sugar.
Baked mice love being served with a delicious, creamy cinnamon dip. To make, strain 4 tbsp sour cream and mix with 1 tsp icing sugar and a pinch of cinnamon and serve with the baked mice.