all recipes Appetizer
Separate the eggs. Mix the flour, beer, salt and vanilla sugar until smooth. Beat the egg whites until stiff and fold in carefully.
Heat the oil in a large saucepan or deep fryer to approx. 170 ° C . Dip elderflower umbels one after the other in the dough, drain and bake in the hot oil for 2-3 minutes until golden. Remove and drain on kitchen paper. Grind the Cristallino to powdered sugar in the coffee grinder and dust the Hollerküchle (do not eat the stalks). Tastes great with freshly mashed currant mousse and vanilla ice cream.
For the dough:
- 200 g spelled flour
- 250 ml beer
- 2 eggs
- 1 pinch of Rapunzel sea salt
- 1 pack Rapunzel Bourbon vanilla sugar with Cristallino
- Rapunzel roasting and baking oil or Rapunzel mild coconut fat mild