Funny costumes, Guggemusik that sounds through the streets and relaxed parades - all this accompanies the carnival season. But there are also tasty traditions for the palate .
Schenkeli (for approx. 40 pieces)
Stir 100g of soft butter until peaks form. Add 175g sugar, a pinch of salt and 3 eggs and stir until the mixture is light in color. Stir in the grated zest of a lemon and a few drops of kirsch. Sift 400g of flour and 1 teaspoon of baking powder into the mixture and mix everything into an even dough. Leave the dough to rest in the fridge for an hour.
Form finger-thick rolls on a little flour. Cut these diagonally into 6 cm long pieces. Shape them into "Schenkeli". Roll the ends a little thinner and the middle a little thicker.
Deep-fry the Schenkeli in oil heated to 160 degrees until light brown. Remove them from the oil and drain on kitchen paper.
- You can store them in a sealable tin in a cool place for 2 weeks.
Found on bettybossi.ch
Schlüfferli (Chiacchiere)
Stir 100g soft butter until peaks form. Stir in 100g sugar, 1 packet of vanilla sugar, 1 pinch of salt, 1 egg yolk and 2 eggs . Add 4 tbsp white wine, 4 tbsp water and 1 tbsp grappa . Sieve 500g of flour into the bowl and mix everything together to form an even dough. Leave the dough to rest at room temperature for 30 minutes.
Roll out the dough in portions on some flour to a thickness of 3mm. Cut the dough into wide 12cm x 4cm strips and cut the bars lengthwise down the middle. Carefully pull one end of the dough through the hole.
Deep-fry the Schlüfferli in oil heated to 160 degrees for about 3 minutes until golden brown. Turn once during frying. Lift them out of the oil and drain on kitchen paper. Sprinkle them with a little powdered sugar as soon as they are only lukewarm.
Found at bettybossi.ch
Fasnachtschüechli (for 20 pieces)
Beat 3 eggs, 1dl cream, 25g softened butter, a pinch of salt, 0.5 packet vanilla sugar and 1.5 tbsp sugar until frothy. Sift in 1 teaspoon of baking powder and 275g of flour . Stir everything into a smooth dough until it bubbles. Leave the dough to rest for an hour.
Shape the dough into walnut-sized pieces and roll them into balls. Roll them out thinly. Sit down and place a kitchen towel over your knee. Place the balls of dough on your knee and stretch them out as thinly as possible. Place the Chüechli on a floured cloth.
Deep-fry the Fasnachtschüechli in oil heated to 160 degrees for about 3 minutes until golden brown. Turn once during frying. Lift them out of the oil and drain on kitchen paper. Sprinkle them with a little powdered sugar as soon as they are only lukewarm.
Found at gutekueche.ch
This is the perfect way to enjoy the carnival season.
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