Mix the flour and milk until smooth. Make sure there are no lumps.

Then stir the melted butter, egg yolks, and schnapps into the dough. I used raspberry schnapps here.

Whip the egg whites with a pinch of salt in a separate bowl until very firm, until stiff.

Slowly add the sugar and continue whipping until a glossy, stiff meringue forms.

Carefully fold the meringue into the prepared dough in several portions. Make sure to maintain the airiness.

Heat baking fat (e.g., vegetable oil or clarified butter) in a shallow pot or a deeper pan about 25 cm in diameter to 170 degrees Celsius. The amount of fat should be enough for the Strauben to float in it, so they bake evenly and rise.

Let the dough flow in a circular motion from the center into the hot fat using a Strauben funnel (or a regular funnel). Hold the funnel slightly higher above the fat.

Bake the Strauben golden yellow on both sides. This takes about 3-5 minutes per Straube.

Remove the finished Strauben from the fat and let them drain on kitchen paper to remove excess fat.

Before serving, generously sprinkle the Strauben with powdered sugar and jam.