1 Egg; separated
2 tb Milk
1/2 c Flour; -1 tb
1 ds Salt
10 tb Liquid honey
Fat for frying
From grandmother's more thrifty times; rarely encountered today.
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.
From the Oberallgaeu region.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard
Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976.
