Wespennester- Wefzgeneschter (Wasp Nests)

* Exported from MasterCook *

WESPENNESTER - WEFZGENESCHTER (WASP NESTS)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Egg, separated
2 tb Milk
50 g Flour (1/2 cup less 1 Tbsp)
1 d Salt
10 tb Liquid honey
Fat for frying

From grandmother's more thrifty times; rarely
encountered today.

From the Oberallgaeu region.

Make a batter of the flour, egg yolk, milk, salt, and
sugar. Beat the egg whites, and add to the mixture.
Take five wooden spoons and stick the handles about
1/3 to 3/4 inch deep into the dough, twisting the
handles as you do so. Immediately transfer them to
fat that has been heated to 390 degrees F. As soon as
the dough has browned, once again dip into the dough,
then back into the hot fat. Repeat the process 5 to 6
times. When the very outside layer has turned crisp
and brown, remove the pastry from the spoon handle,
fill with honey, and serve hot, dusted with crushed
sugar.

Makes 8 wasp nests, for dessert.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 8/92



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