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Hausgemachte Mutzenmandeln | Bake to the roots

German Deep-Fried Mutzenmandeln

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  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:15
  • Total Time: 01:00
  • Yield: 60 1x
  • Category: Snacks
  • Cuisine: Germany


Typical sweet snack for German carnival: Deep-fried Mutzenmandeln. Small, crunchy, sweet, and really delicious!



For the dough:
12.3 oz. (350g) all-purpose flour
1 tsp. baking powder
2.1 oz. (60g) sugar
1 pinch of salt
1 tsp. zest of organic orange
3.5 oz. (100g) butter, softened
2 large eggs
2 tbsp. rum

To finish:
4 tbsp. sugar
1 tsp. ground cinnamon

fat/oil for frying


1. Mix the flour, baking powder, sugar, and salt in a large bowl. Add the orange zest, butter, eggs, and rum and mix everything with a fork, then knead with your hands until you get a smooth dough. Shape into a ball, flatten it, and wrap in plastic wrap. Place in the fridge for about 30 minutes.

2. Shape the chilled dough into a log and cut off thin slices. Shape into small balls (bit smaller than a walnut) – make sure they are very smooth – and then shape into drops. Set aside. Mix the sugar and ground cinnamon in a small bowl and set aside as well.

3. Add fat/oil to a small pot – it should be enough so the dough pieces can take a swim. Heat up to a temperature of about 345°F (175°C) – check with a kitchen thermometer* so the fat/oil doesn’t get too hot. Add the dough pieces in small batches and deep-fry until golden brown all around. Remove the Mutzenmandeln from the fat/oil with a slotted spoon*, drain briefly on a piece of kitchen paper, then roll in the cinnamon-sugar mix while still hot. Repeat with the rest of the dough pieces – check the temperature of the fat/oil from time to time. Serve the Mutzenmandeln as soon as possible – they are best when still warm.


Enjoy baking!