If you’re looking for a festive treat that’s easy to prepare and full of holiday cheer, these Traditional Fried Pastries, known in some regions as Auszogne, are the perfect choice. With crispy golden edges, a soft, airy center, and a light dusting of powdered sugar or cinnamon, these pastries are irresistible. Once a beloved family recipe passed down through generations, they’re still cherished today for their simplicity and delightful taste.
In this step-by-step guide, you’ll learn how to make these delicious pastries from scratch, using ingredients you likely already have in your kitchen. Whether you’re an experienced baker or a beginner, this recipe is straightforward, rewarding, and sure to impress. Let’s dive in!
Ingredients:
To make these delicious fried pastries, gather the following ingredients:
- 500 g all-purpose flour
- 30 g fresh yeast (or substitute with one packet of dry yeast).
- 250 ml warm milk (not hot, around 40°C/104°F)
- 60 g unsalted butter, softened
- 60 g granulated sugar
- 2 large eggs
- Zest of 1 lemon, preferably organic
- Frying oil (vegetable or sunflower oil is ideal for best results).
- Powdered sugar for dusting
- Cinnamon (optional, for flavoring the sugar)
Step 1: Preparing the Dough
- Activate the Yeast:
Begin by mixing the yeast into the warmed milk until it dissolves completely. Stir gently until the yeast is fully dissolved. Let the mixture sit for 5–10 minutes until it becomes frothy, indicating that the yeast is activated. - Mix the Dough:
In a large mixing bowl, combine the flour, sugar, and lemon zest. Make a well in the center and pour in the milk-yeast mixture, softened butter, and eggs. Using your hands or a dough hook on a stand mixer, mix the ingredients until a dough begins to form. - Knead the Dough:
Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth, elastic, and slightly sticky. Kneading helps develop the gluten, giving the dough its soft, airy texture. - First Rise:
Put the dough into a bowl with a light coating of oil, cover it with a towel or plastic wrap, and allow it to rise for about an hour in a warm, draft-free spot. or until it doubles in size.
Step 2: Shaping the Pastries
- Roll Out the Dough:
After the dough has doubled in size, press it down gently to remove any trapped air. Transfer it to a floured surface and roll it out to a thickness of 0.5–1 cm. - Cut the Dough:
Use a round cookie cutter or the rim of a glass (about 8 cm in diameter) to cut out circles from the dough. Collect the leftover dough, roll it out again, and cut additional circles. - Thin the Centers:
To create the signature shape, gently press the center of each circle with your fingers, thinning it without tearing. Leave a thicker edge around the outside, about 2 cm wide. This ensures the center remains light and airy while the edges become crispy when fried. - Second Rise:
Arrange the dough circles on a floured baking sheet, cover them with a towel, and let them rise again for 20–30 minutes. This second rise helps the pastries puff up beautifully when fried.
Step 3: Frying the Pastries
- Heat the Oil:
Pour the oil into a deep frying pan or heavy-bottomed pot, filling it to about 5 cm depth. Heat the oil to 180°C (350°F). If you don’t have a thermometer, drop a small piece of dough into the oil—if it sizzles and turns golden within a minute, the oil is ready. - Fry the Pastries:
Carefully lower the dough rounds into the hot oil, a few at a time. Drizzle hot oil over the centers to keep them from sinking, and fry each side for 1 to 2 minutes or until they turn a rich golden brown. Carefully turn them over using tongs or a slotted spoon. - Drain the Pastries:
Once fried, remove the pastries from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining dough.
Step 4: Finishing Touches
- Dust with Sugar:
While the pastries are still warm, generously dust them with powdered sugar. For an extra touch of flavor, mix the sugar with cinnamon before sprinkling it over the pastries. - Serve and Enjoy:
Serve the pastries warm or at room temperature. They’re best enjoyed fresh on the day they’re made, but they can be stored in an airtight container for up to two days.
Tips for Success
- Temperature Matters:
Make sure the milk is comfortably warm but not overly hot. Yeast thrives at around 40°C (104°F), and overheating can kill it. - Kneading is Key:
Knead the dough until it’s smooth and elastic. Under-kneading will result in dense pastries. - Oil Control:
Maintain the oil temperature throughout frying. Too hot, and the pastries will burn; too cool, and they’ll absorb too much oil. - Sugar Variations:
Try flavoring the powdered sugar with vanilla, nutmeg, or even cocoa powder for a twist.
A Look Back: The Tradition of Auszogne
Traditionally, these pastries were shaped by stretching the dough over the baker’s knee, giving them their unique thin centers and thick edges. This method dates back centuries and was often used during special occasions and festive seasons. Today, the technique has evolved, but the pastries remain a beloved part of holiday traditions in many European households.
Conclusion
Making these traditional fried pastries is a rewarding experience that brings warmth and joy to any holiday gathering. The crispy, golden exterior, soft center, and dusting of sugary sweetness make them a favorite treat for young and old alike. Whether you’re making them for the first time or continuing a cherished family tradition, this recipe is sure to become a staple in your holiday baking.
Enjoy the process, and happy baking!