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Strübli

post #1 of 3
Thread Starter 

Last one for the day. This is really good!

 

3 dl (1 1/4 Cup?) milk

Pinch of salt

2 TBSP butter

250 g (2 Cups?) flour

2 TBSP white wine

3 eggs - separate the whites and yolks

Fat for deep frying

4 TBSP sugar and 1 tsp cinnamon mixed

 

Bring the milk and  salt to a boil. Add the butter and let it melt. Sift the flour onto a paper towel or plate or into a bowl. Stir into the milk all at one time. Beat in the egg yolks one by one. Whip the egg whites until they are stiff. Pour the batter over the stiff egg whites and carefully mix together. Add the wine. The batter should be fluid enough to pour it through a funnel. Add more liquid if necessary (wine biggrin.gif or milk). Ladle batches of batter through a funnel into the hot fat. Move the funnel in a circular motion so that the batter forms into swirls. Fry the Stübli until just browned. Drain and serve warm, sprinkled with cinnamon sugar.

You can make it in a "spicy" version by leaving out the sugar and adding more salt to the batter. Top with caraway seeds and serve with an aperitif.

If Wile E. Coyote had enough money to buy all that ACME stuff, why didn't he just buy dinner?
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If Wile E. Coyote had enough money to buy all that ACME stuff, why didn't he just buy dinner?
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post #2 of 3

This sounds like something we here in the States would call a funnel cake.

post #3 of 3

You are correct. Delite the wine add some vanilla and it is a funnel cake.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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