Yield: 4 servings
Measure | Ingredient |
---|---|
400 grams | Flour (3 1/2 cups) |
1 dash | Salt |
1 \N | Egg |
\N \N | As much baking powder as will fit on the tip of |
\N \N | A knife |
1 \N | Spoon clarified butter |
3/16 litre | Warm milk (2/3 cup plus 1/4 cup) |
\N \N | Sugar to taste |
\N \N | Ground cinnamon to taste |
\N \N | Fat for frying |
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