--- title: "Square Bite-Size Doughnuts – Schmalzgebäck" url: /square-bite-size-doughnuts-schmalzgeb-ck/ canonical_url: https://flowers-recipes.com/square-bite-size-doughnuts-schmalzgeb-ck/ language: en alternates: pl: https://flowerek.com/paczki-na-jeden-kes-schmalzgeback/ de: https://barbaras-kochbuch.de/schmalzgeback/ en: https://flowers-recipes.com/square-bite-size-doughnuts-schmalzgeb-ck/ x-default: https://flowers-recipes.com/square-bite-size-doughnuts-schmalzgeb-ck/ published: "2012-01-16" last_updated: "2012-01-16" type: recipe author: Basia prerequisites: - /category/baking-and-desserts/ - /category/cookies/ related: - /churros-with-chocolate-sauce/ - /gniazdka-spanish-or-viennese-doughnuts/ - /coconut-macaroons/ - /butter-cookies-two-ways/ categories: - "Baking & Desserts" - Cookies - "Holiday Baking" tags: - carnival - doughnuts servings: "about 40 pieces" time: "about 90 minutes including rising time" rating: score: 10 best: 10 votes: 3 comments: 8 image: https://flowers-recipes.com/images/2012/01/schmalzgebaeck1-620x300.jpg summary: "If you know German markets, you probably know these doughnuts: small, tasty, fluffy and covered in powdered sugar. Just right for one bite." --- # Square Bite-Size Doughnuts – Schmalzgebäck If you know German markets, you probably know these doughnuts: small, tasty, fluffy and covered in powdered sugar. Just right for one bite. **This page in other languages:** [Polski (pl)](https://flowerek.com/paczki-na-jeden-kes-schmalzgeback.md) · [Deutsch (de)](https://barbaras-kochbuch.de/schmalzgeback.md) **Published:** January 16, 2012 · **Author:** Basia · **Servings:** about 40 pieces · **Time:** about 90 minutes including rising time · **Rating:** 10/10 (3 votes) ## Related pages > **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages. - [Category: Baking & Desserts](https://flowers-recipes.com/category/baking-and-desserts/) - [Category: Cookies](https://flowers-recipes.com/category/cookies/) - [Churros with Chocolate Sauce](https://flowers-recipes.com/churros-with-chocolate-sauce/) — Churros are a traditional Spanish fried dessert, sold at street stalls and served with hot chocolate or sprinkled with c - [Gniazdka, Spanish or Viennese Doughnuts](https://flowers-recipes.com/gniazdka-spanish-or-viennese-doughnuts/) — They're plump, delicate, hollow inside and slightly moist. Simply delicious. Too delicious, because I struggled so hard - [Coconut Macaroons](https://flowers-recipes.com/coconut-macaroons/) — Classic coconut macaroons: well loved, simple, quick and absolutely delicious. A must in every holiday kitchen. - [Butter Cookies Two Ways](https://flowers-recipes.com/butter-cookies-two-ways/) — Butter cookies two ways: simple, delicate and perfect for Christmas. ## Ingredients - 270 g flour - a pinch of salt - 110 g sugar - 1 tsp vanilla sugar - 17 g fresh yeast - 180 ml milk - 50 g pure lard (I used vegetable shortening for frying) - 1 egg - 1 tsp lemon zest - powdered sugar - about 1 l oil or other fat for frying ## Instructions If you know German markets, especially the winter ones, you probably know these doughnuts too. Small, tasty, fluffy, generously coated in powdered sugar. Just right for one bite. Schmalzgebäck reminds me of exactly those markets, and I always buy at least the smallest portion. One of the ingredients in these delicious mini doughnuts is lard (*Schmalz*), which gives them their name (literally "lard pastry"), although I used vegetable shortening. I like them a lot, not only because they turn out well for me (which I can't say about traditional Polish pączki), but also because you don't need a lot of eggs or any great skills to make them. All you need is time, which is only natural with yeast baking. They taste best warm, and that's really how they should be eaten. If needed, you can gently reheat them in the microwave or oven. Bite-size doughnuts / Schmalzgebäck **Instructions:** Put the flour in a bowl, add the salt, sugar and vanilla sugar, and mix. Dissolve the yeast in the lukewarm milk, add it to the flour, and knead. Add the soft fat, egg and lemon zest, and knead until the dough starts to pull away from the sides of the bowl. If the consistency isn't right (it depends, for example, on the size of the egg), add a little flour or milk. Kneading the dough can take 10-15 minutes, though. Cover the bowl tightly with plastic wrap and set it aside in a warm place for about 30 minutes (it doesn't have to rise much, it's enough if it "gets going"). After that, on a lightly floured surface, roll the dough out into a rectangle about 1-1 1/2 cm thick. Cut it into 2 cm strips, then cut each strip into squares. Cover with a kitchen towel and let rest for 25 minutes. Heat the fat to 170°C (340°F). Add as many doughnuts as can float freely. At first they sink to the bottom, then they float up. You can gently help them with a slotted spoon so they come loose from the bottom. Fry for about 1 minute, turning them in the meantime. The doughnuts shouldn't get too brown. Remove them to a paper towel, dust with powdered sugar, and serve. Enjoy! **Deutsch** **Zutaten:** * 270g Mehl * 1 Prise Salz * 110g Zucker * 1 TL Vanillezucker bzw. Vanilinzucker * 17g Hefe * 180ml Milch * 50g Schweineschmalz (ich habe aber Pflanzenfett verwendet) * 1 Ei * 1 TL Zitronenschale von BIO Zitrone * Puderzucker * Ca. 1l Frittierfett Mehl in eine Schüssel geben und mit einer Prise Salz, Zucker und Vanillezucker mischen. Frische Hefe in lauwarmer Milch auflösen und unter das Mehl kneten. Weiches Schweineschmalz, Ei und Zitronenschale unter den Teig kneten und so lange kneten, bis der Teig sich locker vom Schüsselrand löst (eventuell ein wenig Mehl oder Milch zufügen). Das kann bis 10-15 Minuten dauern. Teig in eine Plastikschüssel geben und mit einem Deckel oder Frischhaltefolie dicht zudecken. Luft durch leichtes Anheben des Deckels an einer Seite herausdrücken und den Deckel wieder fest verschließen. Schüssel in heißes Wasser stellen und den Hefeteig ca. 30 Minuten gehen lassen, bis der Deckel abspringt. Falls Du Frischhaltefolie benutzt, warte 30 Minuten, bis der Hefeteig aufgeht. Das Volumen muss sich aber nicht verdoppeln. Danach Hefeteig auf einer leicht bemehlten Fläche zu einem 1-1 ½ cm dicken Rechteck ausrollen. Zuerst, in 2 cm Streifen und dann in kleine Quadrate schneiden. Mit einem sauberen Küchentuch abdecken und ca. 25 Minuten an einem warmen Ort gehen lassen. Frittierfett auf 170° erhitzen. Schmalzgebäck kleinen Portionen nacheinander frittieren. Die Teigstücke sinken zunächst auf den Boden, aber danach schwimmt das Schmalzgebäck an der Oberfläche. Schmalzgebäck mit der Schaumkelle in Bewegung halten, damit das Schmalzgebäck auf beiden Seiten gleichmäßig bräunt (soll goldbraun werden). Nach ca. 1 Minute aus dem Frittierfett heben und auf Küchenpapier abtropfen lassen. Noch heiß mit Puderzucker bestäuben. Guten Appetit! ## Comments (8) - **Jolka** · 2012-01-16 06:05 What's so charming about them is that they're square. I'll try them. - **DarkANGELika** · 2012-01-16 07:42 These little doughnuts are so pretty ;) Makes me want to just grab one and eat it ;) - **Asiek** · 2012-01-16 13:02 Such lovely little things! I'd happily eat a few :) - **Tyna** · 2012-01-16 14:51 So cute :) They must be delicious! - **kornik** · 2012-01-16 17:47 Great idea for carnival season. In my case, I wouldn't stop at just one :) - **flowerek (Author)** · 2012-01-17 14:36 Thank you so much :) Oh, they're delicious and really addictive. There's no way to stop at just one. I stashed a few away, and I just reheated one and ate it. They're still good, although not quite as good as fresh out of the fryer. - **moje pasje** · 2013-01-15 17:08 So gorgeous :) This is the second time they've caught my eye :) I absolutely have to make them :) Cheers :) - **tarzynka** · 2013-01-16 13:31 These doughnuts are so tempting, Basia. I love little ones like this, just one bite. --- [Recipes A to Z](https://flowers-recipes.com/recipes/) · [Sitemap](https://flowers-recipes.com/sitemap.xml)