Extracted

Put the flour in a large enough bowl, make an indentation in the middle and crumble the yeast into it. Stir with a little lukewarm milk, a teaspoon of sugar and a little flour to form a damp and leave in a warm place with the lid closed for 15 minutes.

Mix the remaining sugar with a pinch of salt, eggs, softened light butter or possibly butter and grated lemon zest until creamy, spread on the flour edge form and knead with flour, dampfl and remaining lukewarm milk to a smooth dough. Knead the dough until it comes away from the edge of the bowl. If necessary, add a little more flour.

Cover and let rise in a warm place for half an hour.

Knead the dough again briefly, form it into balls, press them flat and “pull” them out in a circle from the center, creating a very thin center and a thick edge. Let rise again with the lid closed in a warm place for about half an hour.

Heat the fat in a large saucepan or deep fryer to 180 °C and fry the patties for about 3 to 5 minutes on both sides until crispy brown. After baking, drain well on kitchen paper.

Sprinkle with a mixture of sugar and cinnamon while still warm.

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