John Myers
Ingredients for 1 servings:
- 1 kg flour
- 500 g butter
- 12 tbsp sour cream
- 8 tbsp wine
- 2 cl rum, white
- 5 egg yolks
- Sugar
- 1 tbsp lemon juice
- Powdered sugar and cinnamon for rolling
- Fat for frying
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Original Austrian pastry
A regional recipe that requires “Spagatmodeln” (spagat models) and a pastry wheel. Spagat is an Austrian term for string or thread. Rub flour and butter together until crumbly, add sour cream, wine, rum, egg yolk, sugar, and lemon juice, and knead everything into a smooth dough. The dough is rolled out and folded on each side like puff pastry, forming a third of its size. This process must be repeated twice. Then the dough is rolled out to the thickness of a knife’s back. Roll out wide strips and place them on the models, secure them with Spagat, and bake them in hot oil. The drained doughnuts are rolled in the powdered sugar and cinnamon mixture.
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