Schmalzkuchen (German Fried Dough Diamonds)

Nov 7, 2026 · By VanillaGoods

Baking Pastries doughnuts Vanilla: Extract Medium

Schmalzkuchen (German Fried Dough Diamonds)

Schmalzkuchen are bite-size diamonds of enriched yeast dough fried until puffed and golden, then tossed in a snowfall of powdered sugar. They are light and airy inside, slightly crisp outside, and eaten warm straight from the bag. Makes 60 pieces in about 2 hr 20 min.

Prep 25 min

Cook 25 min

Cooling 15 min

Total 2 hr 20 min

Yield 60 pieces

Ingredients

Adjust yield

pieces

4 cups (500 g)all-purpose flour
¼ oz (7 g)instant yeast
¼ cup (50 g)granulated sugar
¾ tsp (5 g)fine salt
¾ cup (200 ml)whole milk, lukewarm
1 (50 g)egg, large, room temperature
1 (18 g)egg yolk, large
3 ½ tbsp (50 g)unsalted butter, softened
1 tsp (5 ml)vanilla extract
1 tsp (2 g)lemon zest, finely grated
6 ⅓ cups (1500 ml)neutral frying oil, or lard, for deep-frying
⅔ cup (80 g)powdered sugar

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Instructions

Mix the all-purpose flour, instant yeast, granulated sugar and fine salt in a large bowl. Add the lukewarm whole milk, egg, egg yolk, vanilla extract and lemon zest and mix into a shaggy dough.
Knead in the softened unsalted butter a little at a time, then knead until the dough is smooth, soft and elastic, about 8 minutes by mixer or 10 by hand.
Cover and let rise in a warm place until doubled, 60 to 75 minutes.
Turn the dough onto a lightly floured surface and roll it into a rectangle about 3/8 inch (1 cm) thick. Cut into strips about 1 1/4 inches (3 cm) wide, then cut across on the diagonal to make diamonds. Spread on a floured tray, cover loosely and let rest 10 to 15 minutes.
Meanwhile heat the neutral frying oil in a heavy pot to 350°F (175°C), checking with a thermometer. Line a tray with paper towels.
Fry the diamonds in batches without crowding, turning once, until puffed and golden brown on both sides, about 2 to 3 minutes per batch. Let the oil return to 350°F (175°C) between batches.
Drain briefly on paper towels, then toss the warm Schmalzkuchen in a bowl or paper bag with the powdered sugar until thickly coated. Serve warm.

Tips

Keep the oil between 340 and 360°F (170 and 180°C): hotter browns the outside before the center cooks, cooler makes them greasy.
Do not over-flour the board; excess flour burns in the oil and darkens it.
Fry one test piece and break it open to check the center is cooked before frying the rest.
Heat the frying oil to 350°F (175°C) using a thermometer, never leave hot oil unattended, keep the pot no more than half full, and keep water away from the oil.

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Recipe FAQ

How long does it take to make schmalzkuchen (german fried dough diamonds)?

Plan on 25 minutes of prep and 25 minutes of cooking, plus 1 hour 30 minutes to rise and rest. The recipe makes 60 pieces.

How should I store schmalzkuchen (german fried dough diamonds)?

Best the day they are made. Keep in a paper bag at room temperature up to 1 day; refresh at 325°F (160°C) for 3 to 4 minutes and re-dust with powdered sugar.

Can I make schmalzkuchen (german fried dough diamonds) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Schmalzkuchen are small diamonds of soft yeast dough fried in hot fat and buried in powdered sugar, sold by the paper bag at German fairs and Christmas markets; they also go by names such as Mutzen, Kräppelchen and Schmalzgreben by region. Serve it with hot mulled cider or coffee.

Variations

Mini portions: cut 3/4-inch (2 cm) diamonds and fry 1 1/2 to 2 minutes per batch.
Cinnamon-sugar version: toss in 100 g (1/2 cup) granulated sugar mixed with 2 tsp (4 g) ground cinnamon instead of powdered sugar.
Rum-raisin dough: knead 60 g (1/3 cup) raisins soaked in 15 ml (1 tbsp) rum into the dough after the butter; frying time unchanged.

Estimated · per serving

Nutrition

Per serving = 1 of 60 servings this recipe makes.

120 Calories / serving

9.0g Fat

8.7g Carbs

1.2g Protein

2.4g Sugar

Whole recipe (60 servings): ~7200 cal · 540g fat · 522g carbs · 72g protein · 144g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.