John Myers
Contents
show
Mardi Gras — Curly Tail,
The perfect mardi gras — curly tail, recipe with a picture and simple step-by-step instructions.
- 50 g Soft butter
- 2 tbsp Sugar white
- 1 pinch Salt
- 1 Egg
- 4 tbsp White wine
- 250 g Wholemeal spelled flour
- 1 tsp Ground cinnamon
- Fat for frying
- 100 g Powdered sugar
- Wooden spoon or whisk
IMPORTANT
- The dough should not be rolled out so thinly otherwise it will taste like biscuits. A little thicker and you have the feeling you are biting into a donut.
a notice
- This time I took carbonated mineral water for the curly tails instead of white wine, it was something for little guests 🙂
- Using a mixer, beat the butter with the sugar at room temperature and add a pinch of salt. Add the egg and continue to beat until frothy. Stir in the white wine.
- Mix the wholemeal flour with the cinnamon and fold into the mixture spoon by spoon.
- Roll out the finished dough and cut into strips. Wrap around a whisk and fry in hot fat.
- Remove when desired brown, drain on a kitchen towel and sprinkle with powdered sugar.
- And now the curly tails can be plastered.
Facebook Comments