Kringelfritz

Ingredients for 1 servings:

• 300 g flour
• 350 ml milk
• 1 pinch of salt
• 1 tbsp sugar
• 3 eggs
• 60 g butter, melted
• 1 liter of oil (sunflower oil)
• 50 g powdered sugar
• 1 pinch of cinnamon
• 2 cl grappa

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Kringelfritz has many names, e.g. Strauben, Eierschöberl, Trichterkuchen, Strieble, etc.

To prepare the Kringelfritz, heat the milk and add the butter. Once the butter has melted, let the milk cool slightly. Sift the flour. Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Mix the grappa with the egg yolks. Stir the flour and sugar into the milk, then the egg yolks and mix the batter well. Finally, fold in the beaten egg whites. Heat the sunflower oil in a saucepan to 175°C. Important: the temperature should not exceed 180°C! Use a thermometer. You can now choose to pour the batter crisscrossing into the pan using a pouring container until a firm shape forms, or use a specially made Strauben funnel to pour the batter into the hot oil in a spiral shape and bake until golden brown on both sides. Then sprinkle the Kringelfritz warm with powdered sugar or serve with cinnamon and sugar.