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Kölle Alaaf, Alaaf. Kölle Alaaf. In my childhood and youth, Carnival was one of my favorite events of the year. Not only because I always liked to dress up or watch the street parades, but also because the bakery always had special delicacies during the carnival week. And my all time favorites to this day have been and still are so called “Mandelmutzen” (Almond Mutzen.)
Almond Mutzen, Mutzen Almonds or Curd Mutzen?!
The naming of the different “Mutzen” may be a bit confusing for “Outsiders”, since pretty much every carnival pastry was called “Mutzen” with us 😅😂 However, there are fundamental differences: Because not all “Mutzen” are the same. As the name suggests, the curd mutzen is a recipe made with curd cheese. This pastry is also fried in oil, but is more similar to the fluffy donuts. The (Rhenish) Mutzen or Almond Mutzen (sometimes Mutzen almonds), on the other hand, are rather crumbly doughlings fried in fat. They are available in either flat rhombuses or almond-shaped and sprinkled with icing sugar.
Ingredients (makes about 30 Mutzen almonds):
- 500 g flour (you can substitute regular flour with whole meal)
- 1/2 teaspoon baking soda
- 3 organic eggs
- 150 grams of sugar
- 150 g cold butter
- Rum and bitter almond aroma
- 1/2 organic lemon, zest
- 1/2 vanilla pod, pulp scraped out
- 1 l oil for deep-frying (e.g. rapeseed)
- Icing sugar
Instructions:
- Beat eggs and sugar with a food processor until frothy.
- Add the rum flavor, vanilla pulp and lemon zest.
- Gradually stir in the flour.
- Finally, work the cold butter into the dough in small pieces.
- Knead the dough to a smooth dough on a floured work surface.
- Put the dough in a food storage container and refrigerate for 30-40 minutes. So it can be processed better.
- Separate small, teaspoon-sized pieces from the dough. Shape them into small balls and let them flow.
- Heat oil in a saucepan (around 170 – 180 ° C) and bake 4 to 5 almond nibs at the same time.
- As soon as the hats are golden brown, remove them from the hot oil with a ladle and let them cool on kitchen paper. Repeat until all of the hats are baked.
- When the almond crusts have cooled down completely, roll them in icing sugar.
- The pastry can be kept tightly closed in a container for several days. But they taste best when they are fresh.
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💕Cat 💕
Mandelmutzen
Ingredients
- 500 g Mehl universal oder Vollkorn
- 1/2 TL Backpulver
- 3 Bio-Eier
- 150 g Zucker
- 150 g kalte Butter
- Rum- und Bittermandelaroma
- 1/2 Bio-Zitrone Zesten
- 1/2 Vanilleschote Mark ausgekratzt
- 1 l Öl zum Frittieren z.B. Raps
- Puderzucker zum Wälzen
Instructions
- Eier und Zucker mit einer Küchenmaschine schaumig aufschlagen.
- Rumaroma, Vanillemark und Zitronenzesten hinzufügen.
- Nach und nach das Mehl unterrühren.
- Zuletzt die kalte Butter in kleinen Stücken in den Teig einarbeiten.
- Auf einer bemehlten Arbeitsfläche den Teig zu einem glatten Teig verkneten.
- Gebt den Teig in eine Frischhaltedose und stellt ihn für 30-40 Minuten kalt. So lässt er sich besser verarbeiten.
- Vom Teig kleine, teelöffelgroße Stücke abteilen. Daraus kleine Kugeln formen und zulaufen lassen.
- In einem Topf Öl erhitzen (circa 170 – 180° C) und 4 bis 5 Mandelmutzen gleichzeitig ausbacken.
- Sobald die Mutzen goldbraun sind, mit einem Schöpflöffel aus dem heißen Öl herausnehmen und auf Küchenpapier auskühlen lassen. Solange wiederholen, bis alle Mutzen gebacken sind.
- Wenn die Mandelmutzen vollständig ausgekühlt sind, in Puderzucker wälzen.
- Das Gebäck hält sich gut verschlossen in einem Behälter mehrere Tage. Aber am Besten schmecken sie ganz frisch.