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Auszogne

928 bytes added, 13:01, 6 September 2012

→‎Auszogne Recipe

* 2 eggs

* the grated peal of 1 untreated lemon

* oil ghee for deep-frying* powdered sugar and cinnamon for covering

First mix flour and yeast in a bowl and let it stand for a while covered by a towel. Thereafter add medium warm milk and the rest of the ingredients, knead the mixture until it is a smooth dough. Now let it stand covered for about 30 minutes. Form with the hands balls in the size of a chicken egg and let it rest covered for another 15 minutes.

Heat up the ghee.

        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 in the hot ghee and pour some hot ghee 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 cinnamon over the Auszogne whilst still warm.

[[de:Auszogne]]

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