Hasenoehrle (Rabbit Ears)
meats
400 gm flour (3 1/2 cups)
1 dash salt
1 egg
1 as much baking powder as will fit o; n the tip of
1 a knife
1 spoon clarified butter
3/16 liter warm milk (2/3 cup plus 1/4 cup)
1 sugar to taste
1 ground cinnamon to taste
1 fat for frying
Combine the flour, salt, egg, milk, and clarified butter and knead into a firm noodle dough. Let rest for one hour. On a floured pastry board, roll out to the thickness of the back of a knife. With a knife or pastry wheel, cut into rectangles and deep fry until golden brown. While still hot, dust with sugar and cinnamon, and serve.
Serves 4.
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
Yield: 4 servings