use 2 for the dough mixture nd 2 for sprinkling after cooking
245 grams golden caster sugar
3 medium eggs
1 pinch salt substitute or salt
150 grams unsalted butter
1 3/4 liter oil or fat for deep frying
1 roll of kitchen paper for draining
Instructions
In a bowl mix the 500 grams flour , 150 grams of the sugar, 2 teaspoons of the cinnamon and baking powder.
Add the eggs , salt and the butter, knead well by hand or with a machine until smooth
When all is combined cover with a cloth and rest somewhere cool for 30 minutes .
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
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)
mix the rest of the sugar with the 2 teaspoons of cinamon and roll the cooked Mutzenmandeln in the mix ..