Hrstule
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs | |
| ¼ | cup | Sugar |
| 2 | teaspoons | Butter |
| 1½ | litre | Cooking oil |
| 1 | teaspoon | Lemon peel bits |
| 1 | tablespoon | Rum |
| 1 | teaspoon | Vanilla |
| 2 | pounds | Flour; blended with... |
| 3 | teaspoons | Baking powder |
Directions
Separate eggs; beat whites until they "peak". To slightly beaten eggs, add sugar and cooled, melted butter; blend until smooth. Add the egg whites, lemon peel, rum and vanilla and blend. Add enough flour (about 2 pounds) to make a dough that will roll nicely. Roll out the dough to ⅛ inch thickness. Cut into ⅝ x 6 inch strips.
Over quite hot fire, heat the oil until it stops hissing or "speaking". Use a pan to give you an oil depth of about 2 to 2-½ inches. This will allow your hrstule to submerge when you drop it in, and whenit rises to the surface, it pretty well indicates readiness to turn. Turn and cook both sides a golden brown color. Coat with powdered sugar while hot. Twist in various shapes or knot your hrstule before droppoing into oil.
Source: Vjera Viskovic, Jelsa, Otok Hvar "Our Favorite Recipes" St.
Anthony Croatian Catholic Church Typed for you by Karen Mintzias