Hasenoehrle (rabbit ears)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 400 | grams | Flour (3 1/2 cups) |
| 1 | dash | Salt |
| 1 | Egg | |
| As much baking powder as will fit on the tip of | ||
| A knife | ||
| 1 | Spoon clarified butter | |
| 3/16 | litre | Warm milk (2/3 cup plus 1/4 cup) |
| Sugar to taste | ||
| Ground cinnamon to taste | ||
| Fat for frying | ||
Directions
Combine the flour, salt, egg, milk, and clarified butter and knead into a firm noodle dough. Let rest for one hour. On a floured pastry board, roll out to the thickness of the back of a knife. With a knife or pastry wheel, cut into rectangles and deep fry until golden brown. While still hot, dust with sugar and cinnamon, and serve.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92