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Verwuerelter – Fried Luxembourgish Doughnut Knots

Traditional Luxembourgish doughnut knots, these verwuerelter are soft fried doughnuts which are covered in icing sugar. These knots are found all over Luxembourg during the carnival season.
Prep Time30 minutes
Cook Time15 minutes
Resting Time1 hour 30 minutes
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: European, Luxembourgish
Keyword: Donuts, Doughnuts
Servings: 24

Ingredients

  • 250 g plain flour
  • 6 g active dry yeast
  • 50 g sugar
  • 65 ml milk lukewarm
  • 20 ml rum
  • 1 egg
  • 40 g butter room temperature
  • 1/4 tsp salt
  • Icing sugar for dusting

Instructions

  • In a mixer bowl activate the yeast by adding the yeast, milk and sugar. Let the mixture foam for about 15 minutes.
  • In a large bowl, mix the flour, and salt. Set aside.
  • Once the yeast is activated add the dry ingredients together with the egg and rum to the mixer bowl. With a hook attachment knead the dough for about 3 minutes, until a soft dough starts to take shape.
  • Then gently add the diced butter one piece at a time until all the butter is incorporated. Let the dough knead for about 10 minutes.
  • Cover the dough and let it rest for an hour in the warmest place in your kitchen until it doubles in size.
  • Line a large baking tray with parchment paper and dust with flour. Set aside.
  • Once the dough is doubled in size, transfer it to a well floured surface. Make sure that you flour also your rolling pin and the top of your dough.
  • Roll the dough in a large rectangle of about 1cm thickness. Cut the dough in half and make vertical strips of about 8 x 2cm. Wrap each strip into a knot and place on the prepared baking tray.
  • Once ready, cover the baking tray and let them rest for 30 minutes.
  • In the meantime, fill a large pot with vegetable oil. Pour enough oil so that the knots have enough space to cook in. Heat the oil to about 170°C/340°F.
  • Gently add the doughnuts to the hot oil and let them cook for about 1 minute on each side. Transfer the cooked doughnuts to a plate lined with paper towels so that it will dry out any excess oil.
  • While still warm dust the doughnut knots with plenty of icing sugar.
  • Serve and enjoy! *

Notes

*Ideally these doughnuts are served and eaten on the same day that they are made. However, if you have some leftovers you can keep them for the next day and simply heat them up before eating. I don’t recommend keeping them more than one day, as their texture and taste changes.