Apron cake Mariner's knot

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cream fat, salt and 125 g sugar with the whisk of the hand mixer. Add vanillin sugar, lemon peel, clove powder and cinnamon. Stir in the eggs one by one. Mix flour and baking powder and stir in half of it together with the wine. Add the rest of the flour with the dough hooks of the hand mixer.

2. 2

   Finally, knead quickly with cool hands to a smooth dough. Wrap the dough in foil and refrigerate for about 30 minutes. Roll out the dough on a lightly floured work surface to a thickness of approx. 3 mm. Use a dough wheel to form rectangles of approx. 4 x 11 cm. Cut the rectangles lengthwise in the middle 6-7 cm. Pull a narrow end of the dough through the slit. Heat vegetable fat in a high pot or in a deep fryer to 180 °C. Fry three apron cakes one after the other in the hot fat until golden brown. Lift out with a skimmer, drain and immediately turn in the remaining sugar.

3. 3

   Pull a narrow end of the dough through the slit. Heat vegetable fat in a high pot or in a deep fryer to 180 °C. Fry three apron cakes one after the other in the hot fat until golden brown. Lift out with a skimmer, drain and immediately turn in the remaining sugar. Apron cakes taste best lukewarm. Makes approx. 45 pieces

Nutrition Facts

KCAL
130 kcal

CARBS
14 g

FATS
8 g

PROTEINS
1 g