Schürzkuchen, also called Schürzkauken, are a lard pastry similar to Berlin pancakes. Freshly baked, it was and is popular in Mecklenburg for Shrovetide or at the fair all year round. (Kauken = cake)
A distinctive feature is the shape of the pastry. Through a slit in the middle of a piece of dough, one end is pulled through – or pursed. While still warm, these lard cakes are sprinkled with sugar or powdered sugar and served or eaten immediately.
This pastry is also available with a baking powder dough, which is also baked in fat. We present you the variant with a yeast dough.
Recipe German Cake Schuerzkuchen
Ingredients & Shopping list
- 500 g flour
- 125 ml milk
- 2 eggs
- 100 g soft butter
- 30 g sugar
- 2 tsp vanilla sugar
- 1 package dry baker's yeast
- 1 tsp salt
- clarified butter or a neutral oil for frying (e.g. sunflower oil)
- powdered sugar for sprinkling
- Heat the milk in a small saucepan and melt the butter in it.
- Sift flour into a mixing bowl and mix thoroughly with the yeast. Add remaining ingredients and warm milk-fat mixture.
- Mix everything together briefly with a hand mixer on low speed, then mix on high speed for about 5 minutes until smooth.
- Cover the dough and let it rise in a warm place until it has visibly increased in size. That's about 60 minutes.
- In the meantime, heat the vegetable oil in a pot to about 180°C.
- Dust the dough lightly with flour, remove from the bowl and knead again briefly on the work surface.
- Divide the dough into 12 rectangles of equal size. Slit each piece of dough in the center. Pull one end through the slot. See photo.
- Let the dough pieces rise again until they have visibly increased in size.
- Place the dough pieces one by one, top side down, into the simmering shortening; bake until light brown on both sides. Remove with a slotted spoon and drain well on paper towels.
- Sprinkle the pinafore cakes with powdered sugar while they are still hot and let them cool on a kitchen rack.