667. Gebruehter Teig (Brandtieg).
Drei Unzen (9 Dkg.) Butter werden mit einer Tasse Milch, ein wenig Zucker und Salz aufgekocht, dann werden 5 Unzen (15 Dkg.) Mehl dazu geschuettet, und rasch auf dem Feuer fort-waehrend geruehrt und abgeschlagen bis es einen glatten, dicken sammtartigen Brei gibt, der sich von Loeffel und Casserole losloest. Wenn abgekuehlt, kommen nach und nach sechs ganze Eier dazu und verwendet man den Teig nach Angabe.
Three ounces (9 dekagrams) butter boiled with a cup of milk, a little sugar and salt, and then five ounces flour (15 dekagrams), and quickly stirred constantly on the fire until smooth and blended, thick and velvety mixture, which comes apart from the spoon and pan. When cooled, gradually add six whole eggs to it and use the dough according to instructions.
(Note: for space and because I didn't utilize it, I've left out recipe No.408 About the Fat, but it is available here.)
The Verdict:
These are soooooo good! We literally had to stop ourselves from eating all at once. And they totally turned out how I imagined! They are best rolled in sugar, but to be honest, the plain dough isn't bad either! It takes a bit of elbow grease to work that dough, and the frying takes a while, but I would definitely make these again.
Notes:
The original 1553 recipe calls for nearly 6 cups of milk...that would make a TON of doughnuts. So I reduced the recipe way down to the 1916 amounts. Since the original recipe didn't list amounts for anything other than milk and I didn't want 247 doughnuts, I figured it was best.
I used an electric hand mixer to help me out with mixing the dough. I didn't have a mortar or a good spoon and it was really difficult to get the eggs fully incorporated.
I used canola oil for frying. Obviously such a processed item wasn't available at the time, but I didn't have the means nor the money to get my hands on any other fat for frying (the 1916 recipe mostly mentions fat taken from animals).
It's really helpful to have another set of hands to immediately take cooked doughnuts and roll them in sugar while they're warm, as they cool quickly.
On the note of cinnamon sugar, it was not referenced in the 1553 recipe. Since cinnamon and sugar are both frequently mentioned elsewhere in the cookbook, they were certainly available. And since more recent recipes mention dredging in sugar, I feel it's still a relevant addition to the 1553 recipe.
If you pipe shapes onto parchment paper and freeze them for 20 minutes or so, you can have greater control over shapes.
Modernized Recipe:
1 cup whole milk
5 ounces flour
4 large eggs
cinnamon
sugar
1. In a saucepan, heat the milk to boiling. When it has boiled, take it off the heat. Beat in the flour (using a strong spoon or a stand mixer) until it comes away from the spoon and pan and makes a ball.
2. When you can handle it, knead the dough to make it smooth, using a bit of flour.
3. Let the dough cool to room temperature. Add the eggs one at a time. If it's too difficult, use your hands to mix in the eggs as best you can. If you haven't been using a stand mixer, once one or two eggs have been added and the dough is loose, you can use a hand mixer.
4. Put the dough into a pastry bag with your desired tip. Heat oil in a pan - enough that the spritzgebackenes will float as they cook.
5. Using the pastry bag, squirt dough into the oil. Flip it at least once. Cook to golden brown. Cook time depends on size and shape, but shouldn't take long. If desired, roll in cinnamon sugar while warm.
.png)
Thank you so much for everything,
Posts
