Authentic German Donuts (Bayerische Ausgezogene)

German donuts with a dusting of powdered sugar are shown arranged onto a wooden cutting board with the Bavarian flag pattern on a paper napkin in the frame.

Authentic German Donuts (Bayerische Ausgezogene)

How to make authentic German donuts in the style of Bavaria. Learn how they are different from other German desserts and pastries categorized as donuts such as the Berliner. This is an authentic recipe for traditional Bavarian donuts aka Ausgezogene Krapfen, Knieküchle, or Auszogne. Just as they make them at the Oktoberfest Wiesn.

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Prep Time: 1 40

Cook Time: 15

Total Time: 1 55

Servings: donuts

Calories: 169kcal

Author: Milena Perrine

Ingredients

1 cup milk
3 teaspoon sugar
3 teaspoon dry active yeast
4 cups all-purpose flour
pinch of salt
4 tablespoon butter soft or melted
2 eggs
frying oil as needed vegetable or vegetable plus a shortening*

Instructions

Warm up the milk (not to exceed 90 F) and pour in the bowl of a stand up mixer. Add the sugar and the yeast, gently stir and cover. Let sit for 10-15 minutes for the yeast to activate.
Add the flour, salt, butter and eggs to the milk and yeast mixture. Using the dough hook attachment and medium-low speed process the dough until it pulls away from the sides of the bowl. It should be soft, but not sticky. Cover with plastic wrap and let sit in a warm place until it doubles in size.
Once the dough has risen move it to a clean, floured surface. Divide it in two, then each part in two again and so on until you have 16 parts (do not worry about exact weight). Shape the parts into balls, space them apart and brush them with a bit of oil so they do not dry out. Cover them with plastic and then with a towel and let them rise for about 15-20 more minutes.**
Once the balls have doubled in size heat enough oil to cover a frying pan about 2-3 inches deep (using a large pot is easier, less splatter) to 340-350 F. Shape two-three donuts at a time and fry. The easiest way to shape them is to press your thumb into the center of each dough ball a couple of times until it flattens and widens. The sides should remain raised. For other shaping methods refer to the pictures in the post.
Fry with the indented side facing down first, then flip to fry the flat side taking care to not have oil pooling in the middles. Fry until golden brown and place onto paper towels or cooling rack.
Roll in vanilla sugar while still hot or dust with powdered sugar. Alternatively you can fill the middles with jam or Bavarian cream.
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Notes

* Traditionally these donuts were fried in two types of fat. For example 1:1 lard and butter or 1:1 shortening and vegetable oil.

**Proper rise is key to a light texture so allow as much time as necessary for the balls to double in size.

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