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Tyrolean recipes - farm recipes




(for 4 people)
2 tbsp rum
1 cup milk
3 eggs
pinch of salt
shortening for deep-frying
1 ¾ cups flour
powdered sugar


Bring milk to a boil. Add salt and sifted flour. Let cool somewhat, stirring occasionally. Add egg yolks and rum or brandy. Stir. Beat egg whites until they form stiff peaks, and gently fold into milk mixture. Place batter in a pastry bag and “spritz” dough in circular fashion into hot fat. Let brown on all sides. Serve hot “Strauben” sprinkled with powdered sugar.
 In Tyrol, “Strauben” are primarily eaten as popular holiday specialties. They can be made of a variety of batters. In the above recipe, it’s important that the batter is smooth and flows easily. Strauben can also be made of a milk-cream puff batter. In any case, they are sprinkled with lots of powdered sugar and served hot. One generally drinks a hearty elderberry wine or simply a strong cup of coffee with “Strauben”. If they are served as a main dish, Strauben are usually served with a fruit compote, cranberries or applesauce.