Prepare the dough
- 1
Mix the flour and milk until smooth. Make sure there are no lumps.
- 2
Then stir the melted butter, egg yolks, and schnapps into the dough. I used raspberry schnapps here.
Strauben
25 min·97 ViewsTranslated
This traditional Tyrolean pastry is a delicious sweet treat that's quick to make and delights everyone, big and small. Perfect for a cozy afternoon or as a special dessert.
Allergens
Vegetarian
Pescatarian
1,425kcal
4 Portions · 580 g
Protein
49 g
Carbohydrates
190 g
Fat
44 g
Fiber
11 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- All-Purpose Flour200 grams
- Milk250 milliliters
- Butter20 grams
- Egg Yolks3
- Schnaps20 milliliters
- Egg Whites3
- Salt1 pinch
- Sugar25 grams
- Powdered Sugar1
- Vegetable Oil
Whip the egg whites
- 3
Whip the egg whites with a pinch of salt in a separate bowl until very firm and stiff.
- 4
Slowly add the sugar and continue whipping until you get shiny, stiff egg whites.
- 5
Carefully fold the egg whites into the prepared dough in several portions. Make sure to maintain the airiness.
Bake the Strauben
- 6
Heat baking fat (for example, 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.
- 7
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.
- 8
Bake the Strauben until golden yellow on both sides. This takes about 3-5 minutes per Straube.
5 min
Drain and serve
- 9
Remove the finished Strauben from the fat and let them drain on kitchen paper to remove excess fat.
- 10
Before serving, generously sprinkle the Strauben with powdered sugar and jam.
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