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Dessert

Strauben

Strauben

The scent of ‘Strauben’ is the scent of a saint’s day, since this sweet work of art made from choux pastry is particularly popular at folk festivals.
Margit Stabinger
Farmer from farm Kinigerhof
Ingredients
4 persons
15 MIN.
  • 220 g
    flour
  • 250 ml
    milk
  • 3
    egg yolk
  • 1 Splash
    schnaps
  • a little vanilla sugar
  • 50 g
    sugar
  • oil for frying
  • icing sugar
  • cranberry jam
  • 3
    egg whites
  • 1 Pinch
    salt
Print recipe
www.roterhahn.it
Instructions - Strauben
  • circle-dashed 1.
    Step
    Beat the flour and milk until smooth, stir in the egg yolks and schnaps.
  • circle-dashed 2.
    Step
    Beat the egg whites with salt, add sugar and beat until stiff peaks form. Then fold into the batter.
  • circle-dashed 3.
    Step
    Heat oil in a pan (approx. 25 cm in diameter).
  • circle-dashed 4.
    Step
    Use a funnel to drizzle the batter in circles into the hot fat (at approx. 170 ° C) and fry on both sides.
  • circle-dashed 5.
    Step
    Dust with icing sugar and serve with cranberry jam.
  •  
    Happy cooking
Margit Stabinger
Farmer from 'Roter Hahn Hofschank'
Kinigerhof in Sexten

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