Percht grapes

Ingredients for 1 servings:

• 700 ml milk, lukewarm
• 30 g yeast
• 3 tbsp sugar
• 1 pinch of salt
• 600 g wheat flour
• 3 eggs
• 3 egg yolks
• 8 cl schnapps
• 50 ml oil for frying
• 3 tbsp honey, good

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

traditional pastries for the Perchtenlauf

Dissolve the yeast with a little sugar in a little warm milk. Stir the flour into the remaining milk and then add the salt, eggs, egg yolks, schnapps, and yeast. Beat the dough vigorously with a wooden spoon until it pulls away from the sides of the bowl. Cover the bowl with a cloth and let the dough rise until doubled in size. Heat a little of the oil in a heavy frying pan. Pour the dough into a large funnel, closing it with your index finger. Let the dough run from the funnel into the hot fat in a spiral until the bottom of the pan is loosely covered. Drop a little batter between the strands so that the spiral holds together after baking. Fry the spiral until golden brown on both sides and drain on kitchen paper. Do the same with the remaining dough. Drizzle the honey over the pastry and serve with (hot) cinnamon milk, (mulled) cider, or fruit punch.