Baked Mice are a type of fried pastry made from yeast dough, similar to donuts or Austrain and German Faschingskrapfen. This recipe provides step-by-step instructions with pictures to bring back this nostalgic Austrian childhood pastry!
Unlike donuts, the dough is quickly and easily scooped with spoons and placed directly into the hot oil without any shaping or kneading.
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Advice: It's best to serve Baked Mice fresh. They are sometimes served with vanilla sauce or various types of fruit compotes like Zwetschkenröster (Stewed Plums) or elderberry compote.
Cooking Utensils
You will need:
- a bowl for mixing the dough
- a mixer with dough hooks
- a cloth, plate, or lid to cover the bowl
- a pot with a capacity of about 1-2 liters (saucepans with low sides are not suitable)
Ingredients
- 2 ⅔ cups flour (I used half whole wheat flour)
- ¼ cup sugar
- ¼ cup butter
- 0.7 oz fresh yeast (alternatively, 1 tsp. of dry yeast, about 8 gram)
- Pinch of salt
- 1 cup milk
- 1 egg
- 1 packet or tsp. of vanilla sugar, alternatively vanilla flavour, extract, etc.
- 1 tablespoon rum (optional)
- Grated lemon zest (optional)
- 2 cups high-heat oil or lard, or a mixture of both (I managed with about 1.5 cups)
Instructions
In a large bowl, dissolve the yeast cube with the sugar in the lukewarm (but not too warm!) milk. Add all the remaining ingredients to the bowl and mix for a few minutes. Cover and let rest in a warm place for about 30-45 minutes until the dough has risen.
Heat the oil in a pot. The right temperature is reached when small bubbles form when you dip a wooden spoon handle into the oil. Then, scoop spoonfuls of dough and place them in the oil.
Fry for about 2 minutes on each side. If the pastries brown too quickly, reduce the temperature slightly.
Drain on paper towels.
Serve dusted with powdered sugar.
Gebackene Mäuse English Recipe ("Austrian Baked Mice")
Zutaten
- 2 ⅔ cups flour I used half whole wheat flour
- ¼ cup sugar
- ¼ cup butter
- 0.7 oz fresh yeast or 1 tsp. (8 gram) dry yeast
- Pinch of salt
- 1 cup milk
- 1 egg
- 1 packet vanilla sugar approx. 1 tablespoon
- 1 tablespoon rum optional
- Grated lemon zest optional
- About 1 ⅔ cups oil for frying I used a bit less and it still worked, but they don't float as well in the end
Anleitung
- Dissolve the yeast cube with the sugar in the lukewarm (but not too warm!) milk in a large bowl.
- Add all the remaining ingredients into the bowl and mix for a few minutes with the dough hook.
- Cover and let rest in a warm place for about 30-45 minutes, until the dough has expanded.
- Heat the oil in a pot. The right temperature is reached when small bubbles form around the handle of a wooden spoon when dipped into the oil.
- Use a spoon to scoop out portions of the yeast dough and place them into the oil. Fry for about 1-2 minutes on each side, then let them drain on a paper towel. If the "mice" brown too quickly, lower the temperature a bit.
- Serve sprinkled with powdered sugar. Enjoy!
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
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