Auszogne, Parish Christmas Noodles
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500g flour
- 30 g yeast
- 250 ml milk
- 60 g butter
- 60 g suar
- 2 egg (s)
- 1 lemon (s), untreated, remove the zest it
- fat for deep-frying
- some cinnamon
- some sugar
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Make a pre-dough out of flour and yeast, let rise a little, add lukewarm milk and the remaining ingredients and knead a smooth dough out of it, let rise a little. Roll out on a baking board (0.5 - 1 cm thick), cut out circles about 8 cm in diameter with a glass and let rise again.
- Pull out the dough pieces thinly in the middle without creating a hole and leaving a 2 cm wide edge on the outside. They float in hot frying fat, pour a tablespoon of hot fat over the middle to prevent them from collapsing, and bake them golden yellow. Drain on a kitchen towel. Sprinkle with powdered sugar or cinnamon sugar while still warm.
- In the past, dough pieces were pulled over the knee to be shaped so that they were thin in the middle.
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