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Take a ball in both hands, press the middle and stretch it to a size of about 10cm. The middle should be very thin, so that one can see through. The edge should be about 2cm thick. Carefully slight the dough into the hot butter oil and pour some of the hot oil with a spoon over it. That is important so that the dough blows up and the middle creates a bubble. Turn the dough and take the ready Auszogne out when it is golden brown. Place it on a kitchen paper to let the oil drip-off. Thereafter sprinkle some powdered sugar and cinnamon over the Auszogne whilst still warm.
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[[de:Auszogne]]