Hasenoehrle

Hasenoehrle ("little bunny ears” in German) are a Swabian and Bavarian Fastnacht treat dating back centuries. The dough is essentially a stiff egg noodle: flour, salt, a whole egg, milk, and a spoonful of clarified butter kneaded to a firm, satiny round, then rested so the gluten relaxes before rolling.

The rest period matters more than most people treat it. An hour on the counter lets the flour fully hydrate and the gluten slacken, which means you can roll the dough paper-thin without it springing back on you. Roll it to the thickness of the back of a knife (about 2 to 3 mm) on a well-floured surface, then cut into rectangles with a pizza wheel or pastry cutter.

Into hot oil they go. The thin sheets blister and puff within seconds, taking on a golden, crackling surface that looks a bit like, yes, floppy rabbit ears. Drain on paper towels, then dust immediately with cinnamon sugar while the surface is still hot and oil-slicked so the sugar clings instead of falling off.

Kitchen Tips

• Heat oil to 360 to 375°F (180 to 190°C). Too cool and they absorb grease; too hot and they darken before they puff.
• Work in small batches. Overcrowding drops the oil temperature and produces soggy pastries.
• Pinch or twist the centers of the rectangles for the traditional bunny-ear shape. Plain flat rectangles work too and taste the same.
• Eat them within an hour. Fried dough goes stale fast. Not a recipe for leftovers.

Variations

• Dust with powdered sugar instead of cinnamon sugar for a more delicate finish.
• Serve with a small bowl of plum jam or apricot preserves for dipping.
• Add a teaspoon of vanilla or rum to the dough for a subtler sweet note.