Apron cake \"Twisted Boys\"

Name: Apron cake \"Twisted Boys\"
Cook time: 1 h
Total time: 1 h
Yield: 35
Ingredients: 125 g Butter or margarine; 1 pinch Salt; 125 g Sugar; 1 package Vanillin sugar; 2 TEASPOONS Aniseed; 1 package grated lemon peel; 2 Eggs (size M); 500 g Flour; 1 package Baking Powder; 6 TABLESPOONS White wine; 1 kg white cooking fat for frying; 1 untreated lemon; 200 g Icing sugar; 7-10 Tbsp Flour

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 35

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

Directions

1
Cream fat, salt, sugar and vanilla sugar with the whisk of the hand mixer. Add aniseed and lemon peel and stir in. Stir in the eggs one by one. Mix flour and baking powder.
2
Stir in wine and half of the flour mixture. Add the rest of the flour with the dough hooks of the hand mixer. Finally, knead quickly with cool hands to a smooth dough. Cover and leave to rest in a cool place for about 30 minutes.
3
Roll out the dough approx. 2 mm thick on a lightly floured work surface. Cut out rectangles of 11 x 4 cm with a knife. Cut rectangles lengthwise in the middle of the dough about 7 cm and pull a narrow end of the dough through the slit.
4
Heat vegetable fat in a high pot or deep fryer to 180°C. 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 let cool down.
5
Wash the lemon, rub dry and peel with a julienne ripper. Squeeze lemon juice and mix with the icing sugar. Spread the apron cake with it and sprinkle thinly with the lemon strips.
6
Allow to dry. Arrange on a plate and decorate as desired with mint leaves.