These carps are also called ballbäuschen, bombeisges or ballebäuschen.
Total Time2hrs
Course: pastries
Cuisine: Rhineland
Keyword: sweet
Schwierigkeit: Experienced
Servings: 50pieces
Ingredients
500gflour
100gsugar
100gsoft butter
2eggstbsp
2tspvanilla sugar
30gfresh yeast
250mllukewarm milk
100graisins
100gcurrants
150gslivered almonds
clarified butter or a neutral oil for frying (e.g. sunflower oil)
Sugar for sprinkling
Instructions
Dissolve the yeast in about 3-4 tablespoons of warm milk and add a teaspoon of sugar.
Briefly soak the raisins and currants in water, rinse and pat dry. Then roll in a little flour. (This will help distribute the dried fruit throughout the dough).
Sift the flour into a baking bowl. Make a well in the center and mix the yeast-milk mixture with a little flour. Let everything rise for 30 minutes.
Gradually add all the other ingredients except the dried fruit and knead. (By hand or with the dough hook of the food processor).
Finally, knead the fruit in the dough.
Cover the dough and let it rise for 1 hour.
Cut out balls with a tablespoon and fry in hot fat until golden brown. Depending on the size of the balls, the indicated number of pieces may vary.
Heat clarified butter or oil to approx. 180 °C.
While still hot, sprinkle the balls with sugar.
Tipps & Hinweise
The pastry is eaten in the Bergisch especially at the turn of the year and on Good Friday. But they are also part of the classic Bergisch coffee table.