January 23, 2013


The carnival season here in Switzerland wouldn't be the same without the so called Fastnachtschüechli which you find in every shop throughout the country during this time of the year. I think the store bought chüechli is crispier and also thinner, but the home made one is tastier. Not to mention that you are free to boost the flavours with anything you can think of. I decided to add some lemon zest and vanilla, but orange zest with a few pinches of ground anise might work well too!

based on a recipy by Saisonküche
25 g butter

3 eggs
75 ml heavy cream
2 tablespoons vanilla sugar
zest of 1 lemon
pinch of salt
320 g flour
oil for deep frying

Melt butter over low heat, in the meantime whisk together heavy cream with the eggs, vanilla sugar, lemon zest and salt. Stir in molten butter and sift flour on top. Knead a dough, it shouldn't be stick, so if that's the case and more flour. Let the dough rest on room temperature for 1 hour. Cut dough in 15 equal pieces and roll each as thin as possible with a rolling pin. Deep fry in hot oil and serve it sprinkled with icing sugar.


Rosa's Yummy Yums said...

Oh, marvelous! I wish I coud eat one right now...



chriesi said...

Wish you could come over, would sure be fun! :)

Anonymous said...

Delicious recipe and photos!

Anonymous said...

boah! Sälbergmacht is lovely ;-)
Liebe Grüsse aus Zürich,

Grottygrub52 said...

What kind of flour are you using plain or self raising

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