Hasenoehrle (rabbit ears)

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

Similar recipes