Apron cake Mariner's knot

Name: Apron cake Mariner's knot
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 35
Ingredients: 125 g Butter or margarine; 1 pinch Salt; 275 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 2 Eggs (size M); 1 package Baking Powder; 500 g Flour; 6 TABLESPOONS White wine; 7-10 Tbsp Flour; 1 kg white cooking fat for frying

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 35

125 g Butter or margarine
1 pinch Salt
275 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
2 Eggs (size M)
1 package Baking Powder
500 g Flour
6 TABLESPOONS White wine
7-10 Tbsp Flour
1 kg white cooking fat for frying

Directions

1
Cream fat, salt and 125 g sugar with the whisk of the hand mixer. Add vanillin sugar and lemon peel and stir in. Stir in the eggs one by one. Mix baking powder and flour, stir in half of the flour and the wine.
2
Add the remaining flour with the dough hooks of the hand mixer. Finally, knead quickly with cool hands to a smooth dough. Leave to rest in a cool place for about 30 minutes. Roll out the dough approx. 2 mm thick on a lightly floured work surface.
3
Use a pastry wheel to erase rectangles of approx. 11x4 cm. Cut rectangles in the middle about 7 cm and 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.
4
Fry three apron cakes one after the other in the hot fat until golden brown. Lift them out with a skimmer. Drain on kitchen paper and immediately turn in remaining sugar.