Wespennester - Wefzgeneschter (Wasp Nests)
Yield
8 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
separated |
|
| 2 | tablespoons |
milk
|
|
| 50 | grams |
all-purpose flour
(1/2 cup less 1 tablespoon) |
|
| 1 | dash |
salt
|
*
|
| 10 | tablespoons |
honey
|
|
| 1 | x |
lard
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
separated |
|
| 3E+1 | ml |
milk
|
|
| 5E+1 | grams |
all-purpose flour
(1/2 cup less 1 tablespoon) |
|
| 1 | dash |
salt
|
*
|
| 1.5E+2 | ml |
honey
|
|
| 1 | x |
lard
for frying |
*
|
Directions
From grandmother's more thrifty times; rarely encountered today.
From the Oberallgaeu region.
Make a batter of the flour, egg yolk, milk, salt, and sugar.
Beat the egg whites, and add to the mixture.
Take five wooden spoons and stick the handles about ⅓ to ¾ inch deep into the dough, twisting the handles as you do so.
Immediately transfer them to fat that has been heated to 390 degrees F.
As soon as the dough has browned, once again dip into the dough, then back into the hot fat.
Repeat the process 5 to 6 times. When the very outside layer has turned crisp and brown, remove the pastry from the spoon handle, fill with honey, and serve hot, dusted with crushed sugar.
Makes 8 wasp nests, for dessert.
