Crullers (Klenater)
6 egg yolks
4 TBSP sugar
2 TBSP light cream
grated rind of 1 lemon
3 c. sifted all-purpose flour
confectioner's sugar
1. Beat egg yolks until light and thick. Add sugar, gradually, beating constantly. Add cream, lemon rind and flour. Work into a smooth dough.
2. Roll out very thin on lightly floured board or pastry cloth - cut with diamond shaped cutter. Make a slit lengthwise in each piece. Pull one end through the slit.
3. Fry in hot deep fat (370 degrees) until lightly browned. Drain on absorbent paper. Sprinkle with confectioner's sugar before serving.
Yield 6 - 7 dozen.
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