John Myers
Ingredients for 1 servings:
- 500 g flour
- 1 pinch of baking powder
- 1 egg(s)
- 250 ml cream, sweet or sour
- 250 g butter, cold (no margarine!)
- 1 tbsp arrack
- 1 tsp sugar
- n. B. sugar, fine
- some cinnamon
- Butter or palm fat or frying oil
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours
Sliced hares, Franconian pastries, are often baked in Franconia with pulled doughnuts for church consecration, weddings, communions, etc.
Mix the cream, egg, sugar, and arrack with the flour, cut in the cold butter, knead the dough briefly, and (very important!) let it rest in the refrigerator for at least 1 hour. Mix the caster sugar with a pinch of cinnamon. Roll out the dough to a knife-thickness and cut out squares about 10 x 10 cm with a rolling pin. Use the rolling pin to cut very narrow, vertical slits into the square. Fry in hot fat (or clarified butter) until golden yellow to light brown. Roll in the sugar-cinnamon mixture and let cool. Even if you want to make more, please only prepare a single amount of dough. Tastes great and is very, very crispy.
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