Mutzenmandeln

Muzenmandeln are another traditional food during Karneval or Mardi Gras. Similarly to the Krapfen the purpose of Muzenmandeln was to get rid of butter and eggs before the beginning of Lent. Mutzenmandeln are known in all of Germany, but their names and recipes vary from region to region. The almond-shape (Mandel) gives rise to their name. However, they are also known as Nonnenfuetzchen (nun's farts) as the nun who was caught nibbling some raw cake dough dropped some batter into boiling fat, thus unintentionally inventing Muzenmandeln. Although sometimes compared to doughnut holes the Muzenmandel dough is entirely different.

Ingredients:
325 g wheat flour
1 1/2 teaspoons baking powder
100 g sugar
some rum aroma
2 eggs
a pinch of salt
100 g soft butter
confectioners' sugar

a medium sized pot
oil for deep frying

1. Heat frying oil to 175 degrees Celsius (450 F). To test if the oil has reached the right temperature put the end of a wooden cooking spoon into the oil. If the oil is hot enough bubbles will form at the spoon.
2. Add flour and baking powder into a bowl. Add all other ingredients and whisk with knead hooks, first at lowest, then at highest speed until a solid dough has formed. With both hands shape the dough into a role. Do not overwork! This dough is rather sensitive and the heat from your hands is enough to "burn" the dough and make it crumble.
3. Using a teaspoon cut off a small piece of dough. Use a second teaspoon to form the almond shape by aligning the spoons head-to head with the hollow side facing each other, and pressing down. Remove excess dough. I found that after pressing down pulling the top spoon off gave a nice almond shaped dough piece, and removed excess dough at the same time. I then used the second spoon to peel the dough off the other spoon.
4. Deep fry the dough until golden brown on both sides. Remove from frying oil and drain on a paper towel.
5. Coat the Mutzenmandeln with confectioner's sugar while still warm.

Comments: I didn't have enough butter, and used 1/2 butter, 1/2 Chobani fat free Greek Yoghurt. If you want to cut some fat you might be able to use all Yoghurt. Because of the acidity of the yoghurt I added a pinch of baking soda.
I used about a teaspoon of rum. For a more intense flavor use more rum or a combination of rum and rum aroma.
Another thought I had was to exchange some flour (50 g) for almond meal. It might give the dough a finely nutty taste, but I'm not sure how well it will fry. Guess I'll have to try it next time.