clarified butter or a neutral oil for frying (e.g. sunflower oil)
powdered sugar for sprinkling
Instructions
Yeast dough
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.
Complete
Sprinkle the pinafore cakes with powdered sugar while they are still hot and let them cool on a kitchen rack.
Tipps & Hinweise
The apron cakes can be prepared all year round, but they are also a popular Shrovetide pastry.