Dessert

Strauben

Strauben

The scent of ‘Strauben’ is the scent of a saint’s day, since this sweet work of art made from choux pastry is particularly popular at folk festivals.

Recipe from the farmer's kitchen

Margit Stabinger

Farmer from farm Kinigerhof

Kinigerhof, Sexten ©

Ingredients

4 persons

15 MIN.

• 220
  flour
• 250 g
  milk
• 3 ml
  egg yolk
• 1
  schnaps
• 3 Splash
  egg whites
• 1
  salt
• g
  a little vanilla sugar
• 50
  sugar
• oil for frying
• icing sugar
• cranberry jam

Print recipe

www.roterhahn.it

Instructions - Strauben

• 1.

  Step
  Beat the flour and milk until smooth, stir in the egg yolks and schnaps.
• 2.

  Step
  Beat the egg whites with salt, add sugar and beat until stiff peaks form. Then fold into the batter.
• 3.

  Step
  Heat oil in a pan (approx. 25 cm in diameter).
• 4.

  Step
  Use a funnel to drizzle the batter in circles into the hot fat (at approx. 170 ° C) and fry on both sides.
• 5.

  Step
  Dust with icing sugar and serve with cranberry jam.
•  
  Happy cooking

Margit Stabinger

Farmer from 'Roter Hahn Hofschank'

Kinigerhof in Sexten

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