Saturday, May 12, 2012

Curd Cheese Crullers (Bismarcks)

It's a fantastic recipe for curd cheese crullers I have since ages and make very rarely and most in the Summer because I do not like the oil smell for the next two days in my flat. But it's no problem in the Summer when you can widely open the windows and get some fresh air.

If you have a fryer you can bake them outside, i.e. on the balcony or garden. I bake them in a normal pot on the oven since I gave away my deep fryer which I used only once a year making the crullers. It works well, just remember to controll the gas and the heat of the oil not to burn the crullers too fast.

It takes about 60' to prepare and bake the crullers. They're only tasty when they're still very fresh. You can deep freeze them in the fridge and after you defreeze them, put them for a while to the oven or toaster. They will taste like fresh! I always warm them in the toaster if there are some left on the next day.

You will need:
  • 5 eggs
  • 4 1/2 oz (130g) sugar
  • 1 package (1/2 oz, 16g) of vanilla sugar or vanilla extract for 1lb dough 
  • juice of 1/2 lemon
  • 17 oz (500g) flour
  • 1 package (16g, 1/2 oz) baking powder
  • 17 oz (500g) curd cheese
  • (you can add 4 oz, +/- 100g raisins if you like)
  • 2 qts (2 liter) oil
  • powdered sugar
  1. Mix the eggs with the sugar, the vanilla sugar and the lemon juice.
  2. Add the flour and the baking powder.
  3. Add the curd cheese. Mix everything well. The dough will be like chewing gum.
  4. Bring the oil to the right temperature. Take two spoons. With one take a spoon of the dough and with the second you can help yourself to bring it to the fryer because it will be impossible to do it only with one spoon.
  5. Bake it until the crullers are light brown. They will roll in the oil themself, you can always "help" them with a wooden stick or a fork.
  6. Put some powdered sugar after you baked them. Good luck!

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