Sweet rabbit ear lard pastry
Hasenöhrl are popular in southern Germany with modified recipes. It is a simple lard pastry made from a kneaded dough. To add some sophistication, they came up with this shape. The rabbit ears (Hasenöhrl) are created by a cut in the upper part of the diamond dough pieces. Rolled out nice and thin, these narrow ends will then also bend in the hot rendering fat.To make it look a little more interesting, you can use a serrated kitchen wheel for cutting.
Since there is no sugar in the dough itself, the Hasenöhrl can also be served as a side dish to a hearty meal.
By the way, the ideal temperature for lard pastry is 180°C.
Ingredients & Shopping list
- 500 g flour
- 140 g soft butter
- 8 eggs
- 6 tbsp sweet cream
- 1 pinch salt
- 3 tbsp fruit schnapps
- clarified butter or a neutral oil for frying (e.g. sunflower oil)
- Powdered sugar or sugar for sprinkling
Preparation
- Knead flour, butter, eggs, cream, salt and fruit schnapps into a firm dough. Continue until the dough bubbles.
- Let the dough rest for 30 minutes.
- Roll out the dough thinly and cut into lozenges. Or cycle out with a kitchen bike, it looks nicer. Then cut one of the long tips to the middle. So that the "Öhrl" then actually twist, it is important to roll out the dough thinly. (Depending on the size of the diamonds, the specified number of pieces may vary).
- Preheat the cooking fat to 180°C.
- Place the dough pieces one by one in the hot fat and fry on both sides until golden brown. For an even temperature, we recommend a kitchen thermometer.
- Take out. drain briefly and sift powdered sugar over it while still hot.
Tips & Hints
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