Ox gargle

Ingredients for 1 servings:

• 140 g wholemeal spelt flour
• 75 g butter
• 4 tbsp, heaped yogurt, Greek or sour cream
• 3 egg yolks, size M – L
• 1 tsp sugar
• 1 pinch(s) of salt, if desired
• 1 some cinnamon powder, to taste
• e.g. currant jelly or plum jam or cream
• Flour for the work surface
• Cinnamon sugar for sprinkling
• n. B. Clarified butter for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 43 minutes

traditional holiday/Christmas pastries

Ox or beef gargles are an ancient holiday/Christmas pastry that has almost been forgotten. I found the essential “rolling iron” after a long search online. Put the flour in a mixing bowl. Add the softened butter in small pieces, yogurt or sour cream, egg yolks, salt and sugar, and about 1/2 teaspoon of cinnamon, if desired. Knead into a firm dough using the dough hook of a hand mixer. Let the dough rest for 10 minutes. Roll out on a floured (wooden) board until about 3 mm thick, cut into strips about 4-5 cm wide and about 40 cm long. Wrap them in a spiral, slightly overlapping, around the “rolling iron.” Tie a piece of string (plastic-free, e.g., sausage string) about 1 meter long to one end of the handle of the rolling iron (short side about 15 cm long). Wrap the long side of the string around the rolled up dough, not too tightly, and tie a bow on the short part of the string (work with a second person). Heat plenty of clarified butter in a 2-liter saucepan, dip the wrapped roller into the liquid butter, and deep-fry until the dough is golden brown (it’s a matter of feel). Remove from the fat and carefully open the loop of string over kitchen paper (it will drip) (with a second person). Use a cutlery knife to slide it from the roller onto the kitchen paper. Sprinkle with cinnamon sugar and carefully brush the inside with blackcurrant jelly, plum jam, or cream to taste. Serve while still warm, if possible. This recipe makes 4 beef gargles (to try out).