I love German Food

Schwäbische Nonnenfürzle

Recipe by
65 min.
Prep: 60 min. | Cook: 5 min. | Servings: 70 fürzle


  • 8.45 floz (250 ml) milk
  • 17.6 oz (500 g) plain flour
  • 1.05 oz (30 g) fresh yeast
  • 2.11 oz (60 g) caster sugar
  • 1 pinch of salt
  • 1/2 lemon, zested
  • 2.11 oz (60 g) butter or margarine, cut into small pieces
  • 4 eggs
  • 3.52 oz (100 g) sultanas
  • 42.26 floz (1.25 litres) vegetable oil
  • 1-2 tbsp icing sugar


  1. Slightly heat 75ml of milk in a saucepan. Sieve the flour into a bowl and press a small hollow into the middle. Crumble the yeast into the well and add 1 tbsp of sugar and the warm milk. Stir in some flour from the edge of the bowl, until it takes on a thick porridgey consistency. Cover and keep in a warm place for 15 to 20 mins. Heat the remaining milk in a saucepan and add the milk, 45g of sugar, the salt, lemon zest, butter, eggs and sultanas to the dough. Mix with the dough hook of a hand mixer for 4-5 mins. Cover and keep in a warm place for another 30-40 mins.
    Heat the oil in a medium-sized, high-sided pot. Cut a lump of dough with a teaspoon and push it into the hot oil with anther teaspoon. Cook about 8 pieces at a time until golden brown, then remove them with a slotted spoon and drain them on kitchen paper. Serve sprinkled with icing sugar.

4 Reviews

  1. Vicki

    My Great Oma would make these delicious gems but she rolled them I cinnamon sugar!. Oh I can taste them now!

  2. Helge Hull

    diese koestlichen sogenannten schwaebische Nonnenfuerzle habe ich erst
    for nicht so langer zeit in Australien bei meiner Schwester probiert.,Ich muss
    sagen sie waren ausgezeichnet., Also …selber mal versuchen.

  3. Kay Bee

    @Henriette Wilcox – Sultanas are light colored raisins – usually plumper, juicier and somewhat larger.


Leave a Review