Sig's German Mutzenmandeln
Sig's German Mutzenmandeln

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sig's german mutzenmandeln. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Sig's German Mutzenmandeln is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Sig's German Mutzenmandeln is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook sig's german mutzenmandeln using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Sig's German Mutzenmandeln:
  1. Make ready 500 grams plain flour
  2. Make ready 2 , not heaped teaspoons baking powder
  3. Prepare 4 tsp cinnamon, use 2 for the dough mixture nd 2 for sprinkling after cooking
  4. Prepare 245 grams golden caster sugar
  5. Make ready 3 medium eggs
  6. Get 1 pinch salt substitute or salt
  7. Take 150 grams unsalted butter
  8. Make ready flour for rolling them
  9. Take 1 3/4 liter oil or fat for deep frying
  10. Get 1 roll of kitchen paper for draining
Instructions to make Sig's German Mutzenmandeln:
  1. In a bowl mix the 500 grams flour, 150 grams of the sugar, 2 teaspoons of the cinnamon and baking powder.
  2. Add the eggs, salt and the butter, knead well by hand or with a machine until smooth
  3. When all is combined cover with a cloth and rest somewhere cool for 30 minutes.
  4. Sprinkle worktop with the flour. Roll the dough to about 1 cm thickness use a small teardrop or diamond shaped cutter, or use a square cutter and cut the squares into triangle shapes, shapes need to be about about 3cm long
  5. Heat oil in pot or deep fat fryer, when ready, cook your shaped pieces of dough in the oil until they float to the top and are golden brown, cook about 5 to 7 at a time or the might stick together. Carefully lift them out and drain on kitchen paper.(Make sure to always use fresh oil (fat) and discard this afterwards or keep separate for other pastry cooking, but no longer then 1 month)
  6. Mix the rest of the sugar with the 2 teaspoons of cinamon and roll the cooked Mutzenmandeln in the mix.. This makes about 60 to 70 bitesize pieces.

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