Almond doughnuts

    55 min

    This is a recipe for Mutzen, a German almond pastry made for carnival in the Rhineland.


    Pennsylvania, United States
    8 people made this

    Serves: 20 

    • 275g flour
    • 85g cornflour
    • 65g caster sugar
    • 1 teaspoon baking powder
    • 3 eggs
    • pinch of salt
    • zest of 1/2 lemon
    • 2 tablespoons soured cream
    • 50g finely ground blanched almonds
    • 100g butter
    • vegetable oil for deep-frying
    • icing sugar for dusting

    Prep:15min  ›  Cook:10min  ›  Extra time:30min chilling  ›  Ready in:55min 

    1. Mix the flour and the cornflour with the sugar and baking powder. Make a well in the middle and add the eggs, salt, lemon zest and soured cream. Grind the almonds very finely in a food processor and add them to the dough.
    2. Cut the butter into little chunks and add it to the dough. Quickly knead all ingredients into damp but not sticky dough. Add a few teaspoons flour if the dough is too moist, or a few drops of water if it is too dry. Cover and refrigerate for 30 minutes.
    3. Roll the dough about 1cm thick and cut out shapes of your choice with large biscuit cutters.
    4. Heat the oil and fry the pieces until golden brown, turning them once. Remove them with a slotted spoon and place them on a platter covered with kitchen paper. Sprinkle a thick layer of icing sugar over the hot doughnuts, using a sieve. Serve within the next hour or two.

    For more information:

    My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.

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    Reviews in English (1)


    This recipe sounds like a real treat that I will be trying out myself, soon.  -  10 Jul 2013