Zurich ziger fritters

Mix all the ingredients except the butter and salt in the mixer. After 3 minutes, add the butter, then the salt towards the end of the mixing time and knead the dough until a nice gluten structure is formed.

Kneading: spiral kneader
Mixing time: 10–12 minutes
Kneading time: 4–5 minutes
Dough temperature: 20–22°C
Proofing: 30 minutes

Dissolve the liquid malt and salt in the water. Mix together with the flour and butter in a mixer for 4–5 minutes to form a homogeneous dough (do not knead).

Leave the Butterweggli dough to proof for 30 minutes. Then roll out to 40×60 cm, place on trays lined with plastic, cover with plastic and freeze for 30–40 minutes at -18°C.

Roll out the butter puff pastry to 40×60 cm, place the well-chilled Butterweggli dough on top and give 3 simple folds at short intervals.

Cover the ziger fritter dough and leave to rest for 60 minutes at 0–5°C in the refrigerator or freeze it well wrapped at -18°C.

Mix the ziger, almond mass, vanilla custard, egg yolk, lemon paste, kirsch and cream into a smooth, spreadable mass. Carefully fold in the raisins.

Beat eggs, add salt and sugar and mix thoroughly. Pass through a sieve.

Roll out the prepared donut dough to 1.4–1.7 mm and loosen well. Use a fluted cutter (Ø 13 cm) to cut out round pieces of dough. Brush the edges of the dough with egg wash. Pipe 30 g of filling in the center of each piece, fold over to make a half-moon, and press edges with the back of the pastry cutter.

Place the fritters on trays on trays lined with plastic, cover and let rest at room temperature for 20–30 minutes. Then freeze well wrapped at -18°C.

Thaw the frozen dough pieces overnight in a refrigerator at 0–5°C.

Fry the ziger fritters in a deep fryer at 180°C until golden brown. Turn 2–3 times for even browning.

Roll the fritters in cinnamon sugar immediately after frying.