Tuesday, December 22, 2009
Naturally I heated up 2 right away and sprinkled some sugar on top (then I worked out for an hour...). So good!
Futges is a tradition in our family and it comes from my maternal Grandma's German heritage. Unfortunately I have been unable to find any info to support the German providence. My uncle had very similar fritters on a train when he was traveling through Denmark in the late 50's so it could be a Danish food. I was told that the word Futges is Old German for fritter. If any of my German friends would like to weigh in, that would be great. Regardless I'm sharing the recipe.
Futges: Irene Thompsen Goodoien
(makes approx 40)
1 lb of pitted prunes, soften in hot water drain and set aside
1 heaping cup of raisins, plumped in hot water, drained and set aside
dissolve 1 pkg regular yeast (do not use rapid rise) in 1/4 cup warm water
Heat 2 cups of milk to luke warm and add to the yeast
Add 1 cup of sugar
Add 1/4 c. softened butter
Mix well and add the following:
1 T (or more to taste) ground cardamon (fresh ground is best)
1 t salt
2 beaten eggs
4 cups all purpose flour with 1/3 cup removed and added to the raisins. Incorporate the flour covered raisins to the dough and let the mixture rise for 1 1/2 hours. Stir down gently and let rise again, roughly a second hour.
The futges is deep fried in 3 lbs of heated oil, smoking stage approx 400 degrees.
Take a medium sized spoon, scoop up a portion of dough and place a prune into the center of the dough and flip the edges over it to cover. The dough blob is pushed into the hot oil and cooked until brown. Test with fork to make sure it is not doughy in the center. To eat, break open the warm fritter and sprinkle with sugar.