Christmas Noodles

Summary

Prep Time	1 hr 30 mins
Cook Time	5 mins
Total Time	4 hrs 5 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Soak the raisins in rum for at least 2 hours.
In the meantime, dissolve the crumbled yeast and 1 teaspoon of sugar in the lukewarm milk. Sieve the flour into a large bowl, make a well in the middle, add the yeast milk. Stir in a little of the flour, so that a thick paste forms in the hollow. This is the so-called Dampferl, the pre-dough, which you can now cover and let rise in a warm place for about 20 minutes. For this you can e.g., heat the oven to 50 ° C for 5 minutes, then switch it off and place the bowl in the oven.
Mix the margarine and sugar with the whisk of the hand mixer until frothy. Add eggs, egg yolks, grated lemon zest, salt and rum and stir until the sugar has dissolved (no longer crunches).
Pour the foam mixture onto the pre-dough and mix everything with the flour (with the dough hook of the hand mixer or wooden spoon), adding enough of the lukewarm cream to make a smooth dough that loosens from the edge of the bowl. The dough needs to be beaten very well until it shines and bubbles. This takes a bit and requires strength, but is important for the later loose consistency of the pasta. Finally, work in the pressed raisins. Cover and let rise in a warm place until the volume has doubled (at least 45 minutes, at room temperature possibly several hours, then the dough will be fine-pored).
Form noodles out of the dough (has nothing to do with pasta, is the name for biscuits, donuts), i. H. Dough balls with a diameter of 6 - 8 cm. It should be about 25 pieces. Cover and let rise again for approx. 30 minutes on a floured board or baking tray.
In the meantime, heat 1.5 kg clarified butter in a large saucepan. The temperature has been reached when bubbles rise up on the wooden handle of a wooden spoon when it is immersed.
Cut the noodles crosswise at the top with scissors so that there are 4 corners. This is the common form of kirtan noodles in Upper Bavaria. In other areas people know Auszogne, which are kitchens with a thick border and a thin window in the middle.
You can now make a small hole in the middle of the corner with your finger and pour liquid butter into it. Then twist the tips together at the top so that a pocket is created. This need not be.
Bake the noodles one after the other in the hot fat, turning them once when they are light brown. The fat shouldn`t be too hot so that the pasta doesn`t get too brown on the outside and stay doughy on the inside. But it shouldn`t have too little heat either, otherwise the dough will become soaked in fat and no loose baked goods will result. You have to try it out a bit.
Do not put too many pasta in the fat at once (not more than 4 - 5), otherwise the lard will foam or cool too much. If the pasta no longer floats or the fat turns brown, add more lard.
Place on a grid or kitchen paper to drain. Dust the finished noodles with powdered sugar and eat them soon. They are especially good warm. The next day you can reheat them in the oven.
This type of lard baked is always available in Bavaria at the parish fair, that is, on the 3rd Sunday in October.

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