A recipe for deep-fried bow ties which uses baking powder and not yeast. I have included traditional instructions to show you how the German cooks baked by hand 50 years ago. Modern-day technology has taken some of the effort out of baking, thank goodness.
Makes 3 dozen.
Prep Time: 40 minutes
Cook Time: 6 minutes
Total Time: 46 minutes
- 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
Sift flour and baking powder together into a pile on a clean workspace. Create a well in the middle of the pile. Add the sugar, salt, lemon zest, rum flavoring and milk to the well and mix in a little flour from the sides to form an oatmeal consistency. Cut butter into small pieces and distribute over the mixture/pile. Starting in the middle and mixing quickly with your hands, create a smooth dough with all the ingredients. Form dough into a ball and let it rest in the refrigerator for 30 minutes.
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.