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Treat yourself with Vegusto: Recipe No. 143

Vegan Fasnachtsküchlein (Carnival cookies) with MyEy

These crispy cakes are particularly well-known and popular in Switzerland during carnival time. Here we show you how to make this speciality vegan.

Preparation

Whisk the MyEy whole egg powder with the water.
Add the plant-based cream, salt, sugar and margarine cut into flakes and mix everything with a hand mixer to form a homogeneous mixture.
Finally, add the flour. Knead the mixture by hand to form a smooth dough. If necessary, add a little more flour or water.
Wrap the dough in cling film and place in the fridge for at least an hour.
Keep the work surface well floured at all times as you continue. Shape the chilled dough into a 3 cm diameter roll and cut into walnut-sized pieces. Flatten the pieces of dough by hand and roll them out into a very thin round with a rolling pin until the rolled-out piece appears slightly transparent.
Place the thin pieces of dough on baking paper and fry continuously as follows:
Heat the vegetable oil in a high pan to 170°C. Measure the temperature with a sugar thermometer. Lay the piece of dough flat in the hot oil and gently push it into the oil a few times with a frying paddle.
After approx. 20 seconds, turn the fritters with two flat spatulas and fry again for approx. 10-20 seconds. Remove the patties with the spatulas, drain well and place on kitchen paper, dab with kitchen paper if necessary.
Place the Fasnacht cookies on a plate, sprinkle with powdered sugar and stack on top of each other.

Covered, the gan Fasnachtsküchlein (Carnival cookies) cakes can be stored for a long time.