Recipe - Hasenoehrle (Rabbit Ears)

400 g Flour (3 One half cups)
1 ds Salt
1 Egg
As much baking powder as
will fit on the tip of
A knife
1 Spoon clarified butter
3/16 l Warm milk (2/3 cup plus 1/4
cup)
Sugar to taste
Ground cinnamon to taste
Fat for frying

Combine the flour, salt, egg, milk, and clarified butter and knead into a
firm noodle dough. Let rest for one hour. On a floured pastry board, roll
out to the thickness of the back of a knife. With a knife or pastry wheel,
cut into rectangles and deep fry until golden brown. While still hot, dust
with sugar and cinnamon, and serve.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini