| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
Desserts, German |
8 |
Servings |
INGREDIENTS
| 1 |
|
Egg, separated |
| 2 |
tb |
Milk |
| 50 |
g |
Flour (1/2 cup less 1 Tbsp) |
| 1 |
ds |
Salt |
| 10 |
tb |
Liquid honey |
|
|
Fat for frying |
INSTRUCTIONS
From grandmother's more thrifty times; rarely encountered today.
From the Oberallgaeu region.
Make a batter of the flour, egg yolk, milk, salt, and sugar. Beat the egg
whites, and add to the mixture. Take five wooden spoons and stick the
handles about 1/3 to 3/4 inch deep into the dough, twisting the handles as
you do so. Immediately transfer them to fat that has been heated to 390
degrees F. As soon as the dough has browned, once again dip into the
dough, then back into the hot fat. Repeat the process 5 to 6 times. When
the very outside layer has turned crisp and brown, remove the pastry from
the spoon handle, fill with honey, and serve hot, dusted with crushed
sugar.
Makes 8 wasp nests, for dessert.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”