Faschings Schleifen
Fasching bowtie

INGREDIENTS: 4 c. all-purpose flour 1 tsp. single or double acting baking powder 3/4 c. sugar 1 tsp. salt 3 eggs 4 T. milk 2 tsp. lemon zest (about 1 lemon) 1 tsp. rum flavoring 10 T. butter, softened Oil for deep-frying Powdered sugar for dusting

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Makes 3 dozen.

Directions:

Sift flour and baking powder together in a bowl. Add the sugar, salt, lemon zest, rum flavoring and milk to the bowl, cut the butter into small pieces and place on top. Mix on slow speed until smooth dough forms. Form dough into a ball and let it rest in the refrigerator for 30 minutes.

Start heating at least 3 inches of oil in a pan or deep fat fryer. Allow another 3 inches headroom in fryer for foaming and bows. You will want your thermometer to read 365°F when you are frying.

Roll out dough 1/2 inch thick on a lightly floured board. Cut into rectangles 2 by 4 inches. Make a cut down the length of the rectangle (like a buttonhole) leaving 1/2 inch at each end uncut. Pull both ends through the middle, creating a bow tie form (see picture).

Fry in hot oil for 6 minutes, drain on paper towels and dust with powdered sugar to serve.

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