Knieküchlein
Knee Doughnuts

1. In bowl add flour and make a well in middle

2. In a cup let yeast bloom in the milk

3. Add the yeast into the well and slightly add some flour from the
edges, cover bowl and let yeast bloom in warm draft free spot for
approximately 30 min. You can cut down this time if you are using dry
instant yeast.

4 Add sugar, salt and egg to the above mixture and add the butter in
small pats, around the edge of your well in the flour.

5. Stir the dough thoroughly and knead dough in bowl until it forms
a smooth non sticky dough that cleans the edges of the bowl.

6. Form the dough into golf ball sized balls and place them on a
lightly floured surface, cover and let rise until they double in size.

7. In suitable pot heat enough oil to approximately 350 degrees F. 180 degrees celsius.

8. when oil has reached its temperature and dough has doubled in size, take one ball at a time and being careful not to pinch the sides of
the ball gently squeeze and pull the dough apart to form your
doughnut. It should be almost transparent in the center and uniformly
thicker around the edges.

9. Carefully add your doughnuts to the oil and deep fry doughnuts,
turning halfway through. The centers of these doughnuts should still
be almost white or at least very light in color while the outsides
are a deeper brown.

10. Remove from oil and stand these doughnuts on their sides to allowoil to drip from them

11. Using icing sugar and dust the doughnuts with it.

donated by Katrin Warman