Franconian Cuisine

Summary

Ingredients

• 3 kg flour
• ml 1,250 milk
• 1 tablespoon fat (pork fat)
• 250 g butter
• 6 egg (s)
• 3 egg yolks
• 200 g yeast
• 300 g suar
• 6 packs vanilla sugar
• 6 pinch (s) salt
• some lemon juice
• Clarified butter, for frying
• Powdered sugar, for dusting

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Instructions

1. Put the whole flour in a bowl, heat the milk (lukewarm). Crumble the yeast and mix with some of the milk. Make a well in the flour, add the yeast milk and stir to form a smooth pre-dough. Dust with a little flour and let rise. In the meantime melt the butter and pork fat together (do not let them get hot, just warm them), stir together the eggs and egg yolks. Add the remaining warm milk, fat, eggs, sugar, vanilla sugar, salt and lemon to the flour and knead well. Divide into handy dough portions, cover and let rise again. Then roll it out on the floured worktop (approx. 5 mm thick) and use the pastry wheel to shape into squares of the desired size. Let rise again briefly and fry one after the other in hot clarified butter (I always did the test with a wooden spoon handle: when bubbles rise, it`s hot enough). Let cool and dust with powdered sugar.