Amazing Carnival dessert
This trusted recipe for carnival yeasted dessert is perfect for both beginners and experienced home bakers. The result is soft Strauben that remain delicious even a few hours after frying. Here are the key highlights of this recipe:
- Delicious carnival treat made with yeast dough, just like grandma used to make
- Soft and light even hours after frying—though they’re best served fresh
- Do not absorb too much oil and are best lightly dusted with powdered sugar
- Simple and reliable home recipe that doesn’t require many ingredients
Frequently asked questions and answers (FQA)
We hope the answers to these questions will make preparing flancati in your home kitchen easier.
How do I make soft and light Strauben? The key steps for soft yeasted Strauben are: well-risen dough (make sure the room isn’t too cold, so the dough doesn’t rise too slowly or too quickly), the correct oil temperature (around 170°C / 340°F), and enough resting time after shaping (to ensure they turn out beautifully). The dough should be soft and pliable, not too stiff.
Why aren’t my Strauben puffed up? The most common reason is oil that’s too cold or dough that hasn’t risen enough. For perfect Strauben, the oil should be at the right temperature (160–170°C / 320–340°F), and the shaped dough should be allowed to rise once more before frying.
How do I prevent them from absorbing too much oil? The oil must be hot enough, and the Strauben shouldn’t be too thick. Properly prepared yeast dough creates an airy structure that prevents the dough from soaking up excess fat.
Big Bang kitchen
This recipe will work in any kitchen, regardless of style—and it’s even more enjoyable when prepared in your dream kitchen. If you’re still looking for one, don’t forget to stop by your nearby Big Bang. There, you can find beautiful, high-quality kitchens. Not only are kitchens available in all sizes and styles, but they also offer free installation, delivery, and appliance hookups, saving you a lot of planning, stress, and waiting.
Storing
It’s best to serve the Strauben fresh, but if any portions are left, store them in a paper bag or a box. They can be kept this way for up to one day.
How to make Strauben at home (video)
Check out this quick recipe for an easier way to make homemade yeasted Carnival dessert at home.
Next, try these Carnival desserts
- Angel Wings Pastry
- Doughnuts with Jam
- Beignets with Cinnamon Sugar
- Fried Croissant Beignets
- Tiramisu Doughnuts
- Spelt Doughnuts with Jam
- Doughnuts with Rich Vanilla Cream
Made in collaboration with Big Bang d.o.o.
METHOD
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preparation
Place the flour, yeast, sugar, lukewarm milk, room-temperature egg yolks, rum, vanilla sugar, lemon zest, salt, and oil into the bowl of a stand mixer (or use a large bowl and a hand mixer fitted with dough hooks). Start kneading. Knead on medium speed for 6–8 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. Add the room-temperature butter and continue kneading for another 3–4 minutes, until the butter is fully incorporated and the dough once again releases from the bowl.
TipThe temperature of the water and milk should be between 30–35°C (86–95°F). -
first proofing
Cover the bowl with plastic wrap and let the dough rise at room temperature (22–25°C / 72–77°F) until visibly doubled in size, about 1 to 1½ hours.
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shaping and second proofing
Lightly flour the work surface and roll out the dough to a thickness of 0.5–1 cm (¼–½ inch). Using a pizza cutter, cut the dough into 15 rectangles. Make two small slits in the center of each rectangle to create the characteristic Strauben shape as seen in the video. Cut 15 rectangles of parchment paper, each slightly larger than the Strauben and place one on each piece. Arrange them on a baking sheet and cover with a kitchen towel or cloth. Let the Strauben rise at room temperature for 1½–2½ hours, or until visibly puffed and risen.
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frying
Place a large, deep pot with a lid on the stovetop, suitable for frying. Add the frying oil and heat it to 160–170°C (320–340°F). The dough is very airy and delicate, so handle it gently. Lift the Strauben together with the parchment paper and carefully flip it into the hot oil, then discard the paper. Fry two at a time. Cover the pot with a lid and fry for 1½ minutes at 160–170°C (320–340°F). Then remove the lid, gently turn the flancato with a fork, and fry for another 1½ minutes, or until golden brown.
Transfer the fried dessert to a wire rack lined with paper towels. Repeat the process until all the dough is used.TipMake sure the oil stays at a temperature of 160–170°C (320–340°F) throughout the entire frying process. -
serve
Place the Strauben on a serving plate, sprinkle them with powdered sugar, and serve while still warm.
