Fattigmann I
Yield
10 dozenPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
egg yolks
|
*
|
| ½ | cup |
sugar
|
|
| 2 | teaspoons |
vanilla extract
brandy or cognac |
|
| 1 | cup |
heavy whipping cream
|
|
| ½ | teaspoon |
lemon zest
grated |
|
| ½ | teaspoon |
cardamom seeds
ground |
|
| 6 | cups |
all-purpose flour
|
|
| 2 | pounds |
vegetable shortening
for frying |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
egg yolks
|
*
|
| 118 | ml |
sugar
|
|
| 1E+1 | ml |
vanilla extract
brandy or cognac |
|
| 237 | ml |
heavy whipping cream
|
|
| 2.5 | ml |
lemon zest
grated |
|
| 2.5 | ml |
cardamom seeds
ground |
|
| 1.4 | l |
all-purpose flour
|
|
| 907.2 | g |
vegetable shortening
for frying |
|
Directions
Beat the egg yolks until they are thick and lemon-colored.
Add the sugar a little at a time, beating thoroughly after each addition.
Add flavoring (vanilla, brandy or cognac).
Beat cream until stiff, and fold in carefully.
Add lemon rind and cardamom.
Work in flour until dough is smooth.
Chill.
Roll out dough as thin as possible and cut into diamond shapes with knife or fluted pastry wheel.
Make a slit in center of each diamond and pull the tip end of diamond through slit as far as it will go.
Drop into hot shortening (350 F).
Fry like doughnuts, but only until very lightly browned.
They cook almost as fast as they are put into the hot shortening, so they must be turned and taken out quickly.
Drain on paper and sprinkle with sugar.
