Tobacco Rolls
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g butter
- 125 g suar
- 4 egg (s)
- 1 kg flour
- 1 cup whipped cream
- 1 pinch baking powder
- some schnapps
- 1 kg clarified butter for frying
- 500 g suar
- 3 tablespoon cinnamon, ground
Print Recipe
Pin Recipe Instructions
- Beat the butter and sugar until frothy. Gradually add the eggs and whipped cream. Mix the flour with the baking powder and stir in or knead together with the schnapps.
- Shape the dough into a ball and place covered in a bowl in the refrigerator overnight.
- Remove the dimensions of the roller iron - i.e. circumference and length. Based on these measurements, cut a rectangular template out of cardboard. Roll out the dough in portions, put on the template and cut out.
- Place the dough around the roller iron. Wrap the thread hanging on the roller iron in approx. 1 cm intervals and bake in the fat until golden yellow. After baking, unwind the string, carefully peel off the pastry roll and immediately roll it in the sugar / cinnamon mixture.
- After cooling, the rolls are placed in a tin can and will stay there for at least 4 weeks, unless they are eaten beforehand.
- If the threads on the roller iron have to be renewed, it must be ensured that only cotton threads are used. Otherwise, the thread will melt in the hot fat.
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