Fried mice are hand-sized and deep-fried pastries. They are very easy to make since the dough does not have to be shaped after kneading. The sweet yeast dough is folded once after kneading and then it matures in an oiled dough tub. While the dough is maturing in the tub, the lard is already being heated on the stove.
As soon as the volume of the dough has doubled, the frying of the mice can begin. Using a spoon, 40g sized pieces are cut off and then placed in the hot grease. Even if the dough pieces collapse as you separate them the hot grease will help puff them up!
Fried until golden brown and dusted with powdered sugar they are a sweet treat for both young and old.
For a dough weight of 1405g / c. 30-35 fried mice
- 225g Wheat flour Type 700 or Type 480
- 250g Warm Milk (35°C)
- 30g Yeast
Stir, cover, and let it stand in a warm spot for 30 minutes.
- 505g Mature sponge
- 500g Wheat flour Type 700 or Type 480
- 130g Soft butter
- 100g Egg yolks (5)
- 50g Whole egg (1)
- 90g Sugar
- 20g Rum
- 10g Salt
- + Orange zest
- + soaked raisins (first squeeze the juice from an orange and mix with the raisins to soak)
If the dough consistency is too firm some milk can be added!
- Mix all the ingredients into a smooth dough. At the end of the mixing time the soaked raisins are mixed in.
- The softer the dough the fluffier the fried mice will be!
- After kneading, turn the dough out onto a floured table and allow to mature for 30 minutes. Then the dough is loosely folded and placed in an oiled dough tub.
- While the dough rises, the frying fat can be heated to 170°C.
- As soon as the dough has doubled, the frying can begin.
- The portioning is done with a spoon: use your fingers to pull the desired amount of dough out and use the spoon to separate/cut it away. The piece of dough is then immediately placed into the frying fat. Be sure not to cut away pieces that are too large (smaller pieces will fry fast and will therefore take on less fat!!).
- Serve covered in sugar!