The Recipe

German Crullers With Lemon Frosting

COOK TIME : 20 minutesPREP TIME : 10 minutes
From Food.com
German Crullers With Lemon Frosting
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Ingredients

DESCRIPTION

"Eberswalder Spritzkuchen" from Germanfoods.org - During the iron curtain years, when Germany was divided into two states, these crullers were made by many bakeries in what was then West Germany. Most people ate Eberswalder Spritzkuchen for decades with no idea that this pastry originated in an isolated German town at the eastern end of the German Democratic Republic close to the Polish border. As in the Rhineland, the celebration of carnival (also known as the crazy days before Lent) in Eberswalde is at the origin of this pastry. Before the invention of food additives, the beginning of Lent meant that all animal fat had to be used up, or it would go bad. This is why pastries like Eberswalder Spritzkuchen were invented.



INGREDIENTS

  • 3 1/2 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 5 eggs
  • 1 teaspoon baking powder
  • vegetable oil, for deep-frying (corn, peanut)
  • 1 1/2 cups confectioners' sugar
  • 1 lemon, juice of, to 2

DIRECTIONS

Read Directions


NUTRITION

Calories1779%
Cholesterol9732%
Carbohydrates2810%
Fat67%
Protein47%

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