Strauben – Bavaria

Boil water with butter and salt. Remove the saucepan from the stove and add the flour all at once. Continue stirring over low heat until the mixture comes together and separates from the bottom of the pot. Cool slightly. Add eggs and continue mixing until smooth. Place batter in a piping bag fitted with a nozzle and pipe wreaths onto parchment paper. Heat plenty of clarified butter in a saucepan and slide the wreaths from the paper into the fat. Bake for about 3 minutes on both sides until golden brown. Drain on kitchen roll and serve dusted with powdered sugar. Strauben taste best warm.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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