Franconian Fire Sparrows
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g quark
- 500g flour
- 5 egg (s)
- 175 grams sugar
- 1 pinch (s) salt
- 2 packs vanilla sugar
- 1 packet baking powder
- 100 g sultanas, soaked in rum (1 hour)
- some powdered sugar to sprinkle on
- Fat (e.g. clarified butter) for frying
Print Recipe
Pin Recipe Instructions
- Beat eggs and sugar until foamy, add quark and stir in.
- Gradually fold in the vanilla sugar, baking powder and flour. Finally fold in the tipsy sultanas.
- Heat the fat to approx. 175 ° C and use a tablespoon to prick pieces the size of an ice ball out of the dough and add them to the fat (be careful, not too many at once).
- Bake the fire sparrows until they are brown and drain on a crepe and allow to cool.
- Sprinkle with powdered sugar and serve.
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