Muttsi Rhine (Rheinische Mutzen)

Submitted by enr on 14 Aug 2010
400 g flour
1 level tsp baking powder
1/2 tsp lemon zest or vanilla
100 g sugar
2 eggs
2 tbsp rum, brandy or cognac
100 g butter
pinch of salt
frying oil - sunflower oil, lard or Gee
Muttsi Rhine (Rheinische Mutzen)
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The butter and eggs taken out time from the refrigerator and processing should have the same temperature. Mix flour and baking powder, mix well. In a bowl break the butter with eggs, sugar, rum, lemon zest and salt. Beating to fluffy mass. Add the flour and stir well. The dough is flattened and left for one hour in a refrigerator. Working surface flour thoroughly. Roll out the dough thinly and cut into rhomboids each side about 7-8 cm. Heat deep fryer to 180 C or heat oil in skillet, quite thoroughly. The temperature is ideal if immersion of wooden skewer or handle of a wooden spoon of bubbles. Diamond placed in hot grease, bend arbitrarily. Fry for about 40-50 seconds on each side, draw on kitchen paper and when still hot, sprinkle with plenty of icing sugar. Consumed cold. * The word is Mutze dialect and means something like carpet cherdzhe. These cookies are characteristic of Cologne and the region, elsewhere in Mutzen understood completely different dish, like fritters. * Alcohol prevents the uptake of very fat when frying.
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14 Aug 2010