Did you ever try a kinkling? If not, now is the time to add this delicious treat to your menu! Kinklings are a type of doughnut-like pastry that originated in Germany. They’re made with a mixture of traditional doughnuts.
The texture of these flavorful ingredients is light and fluffy like a doughnut. Kinklings can be served as a breakfast or dessert item, and are perfect for your next gathering!
So, are you interested to learn how to make kinklings? Read on to find out!
What Is kinkling?
Kinklings are a type of pastry that originated in Germany. They are similar to doughnuts but with the added flavor of mashed potatoes. The mixture is made from lard, mashed potatoes, sugar, eggs, and yeast and then fried like traditional doughnuts.
Where Did I First Try kinkling?
I first tried kinklings years ago when I was visiting Germany with my family. We had heard about this delicious pastry and were eager to try it. We stopped at a small bakery that sold freshly made inklings, and we all decided to give them a try.
The smell of the fried dough filled the air as soon as we walked in the door, and it was impossible to resist the temptation. When I took my first bite, I knew that this sweet treat would become a favorite of mine!
The light and fluffy texture blended perfectly with the rich flavor of the mashed potatoes, and the sugar added just the right amount of sweetness. It was love at first bite!
Since then, I’ve been wanting to recreate this delicious pastry at home and share it with my family. After doing some research, I finally found a recipe for kinklings that was easy enough for me to make.
Now, every time we have get-togethers, I always serve up a big batch of homemade kinklings – and they never last very long!
You can also read the following breakfast recipes:
- Ballerina Farm Sourdough Copycat Recipe
- Dunkin’ Avocado Toast Copycat Recipe
- IHOP Colorado Omelette Copycat Recipe
Ingredients
- Lard: It is very important for this recipe as it will help to make the dough light and fluffy and give it the perfect texture.
- Mashed Potatoes: You’ll need one cup of cooked mashed potatoes for this recipe to add flavor and texture.
- Sugar: This will help to sweeten up the kinklings, so use 1 1/2 cups of sugar for this recipe.
- Eggs: Eggs help to bind the ingredients together, so you’ll need 3 for this recipe.
- Warm Water: This will be used to dissolve the yeast cakes prior to adding them to the dough. Use 3 ½ cups of warm water for this recipe.
- Salt: Salt helps to add flavor and keep the dough from becoming too sticky. You’ll need 2 teaspoons of salt for this recipe.
- Yeast Cakes: Yeast helps to lighten up the dough and make it fluffy, so don’t forget to add two yeast cakes prior to frying!
Cooking Directions
Step 1
In a small bowl, dissolve the yeast in warm water. Let stand for 5 minutes until the yeast is “proofed”. In a large bowl, combine the lard, mashed potatoes, sugar, and salt.
Step 2
Slowly add the proofed yeast to this mixture and beat with an egg beater or whisk until all the ingredients are combined.
Step 3
Place a large spoonful of the dough in a frying pan and fry until golden brown on both sides. Serve with your favorite dipping sauce and enjoy!
Kinkling Recipe
Equipment
- egg beater
- frying pan
- Small bowl
- Large Bowl
Ingredients
Instructions
- Begin by preparing a yeast mixture: In a small bowl, dissolve the active yeast in warm water and let it rest for five minutes until the yeast has been fully proofed.
- Take a large mixing bowl and combine together the lard, mashed potatoes, granulated sugar and salt – stirring with an egg whisk or beater until nicely blended.
- Scoop a generous helping of the dough into a heated skillet and fry it until both sides are golden brown. Serve with your favorite condiment for dipping.
Notes
- Start by proofing the yeast in warm water for 5 minutes before adding it to the other ingredients.
- Make sure you use lard that is not too hot, otherwise, it will make the dough too greasy.
- Fry the kinklings on medium heat and flip them every 30 seconds to ensure that they are cooked evenly.
- Serve your kinklings with a dip of your choice – chocolate sauce or caramel is delicious!
Cooking Tips
• Start by proofing the yeast in warm water for 5 minutes before adding it to the other ingredients.
• Make sure you use lard that is not too hot, otherwise, it will make the dough too greasy.
• Fry the kinklings on medium heat and flip them every 30 seconds to ensure that they are cooked evenly.
• Serve your kinklings with a dip of your choice – chocolate sauce or caramel is delicious!
What Ingredients Can I Replace or Substitute While Making It?
If you don’t have lard, you can use other fats such as butter, shortening, or coconut oil. You can also substitute the mashed potatoes with pureed cooked yam or sweet potato for a different flavor.
If you don’t like sugar, you can use honey instead. Finally, if you don’t have yeast cakes, you can use 2 teaspoons of active dry yeast as an alternative.
Nutrition Information
How to Store Leftover kinklings?
Leftover kinklings should be stored in an airtight container in the refrigerator for up to five days. They can also be frozen for up to three months. If you are freezing them, make sure to wrap each kinkling individually in plastic wrap before storing them in the freezer.
FAQs
Can pregnant women eat this?
Yes, as long as it’s cooked properly and the ingredients are fresh, there should not be any issues.
Can I bake these instead of frying?
Yes, you can bake the kinklings in an oven at 375 degrees until they’re golden brown and cooked through. However, the texture will be slightly different from when they’re fried.
Is this recipe gluten-free?
No, this recipe is not gluten-free as it uses yeast. Plus, the frying process could introduce gluten from other products cooked in the same oil.
Wrapping Up
Thanks for reading this recipe on how to make kinklings! I hope you’ll give it a try and share the delicious results with your family and friends. Remember to proof your yeast before combining all of the other ingredients, and fry on medium heat for the best results.
In addition, make sure to serve the kinklings with a dip of your choice and enjoy! Have fun and share the recipe with your friends and family.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.