Hasenöhrl

Who doesn't love them - the Lungauer Hasenöhrl. Whether savory with sauerkraut or sweet with jam or powdered sugar. Top the fresh, still warm Hasenöhrl with sauerkraut, fold them up and enjoy!

Ingredients

500 g wheat flour
70 g butter
10g salt
300g milk
Sauerkraut

Preparation

Heat the milk and butter until the butter has melted.
Place the wheat flour and salt in a bowl.
Add the hot milk with the melted butter and knead into a dough using a food processor TIP: Stir until the dough comes loose
Let the dough rest a little and then roll out with a rolling pin to a thickness of 3 to 4 millimetres
Cut the rolled-out dough into squares as desired
Heat the oil or clarified butter to around 170 degrees Celsius - The wooden spoon trick: hold the wooden spoon handle in the oil; if bubbles rise, the oil is at around 170 degrees
Then place the Hasenöhrl in the hot oil and bake, basting them with oil using a wooden spoon so that they rise nicely and become real "cushions"
Place on a tray lined with kitchen paper to drain

FINISHED! Serve the Hasenöhrl with sauerkraut or alternatively with powdered sugar. Enjoy your meal!