Bunny Ears – Bavaria

Mix flour with baking powder, salt and lemon zest. Melt the butter and let it brown slightly. Slightly cooled add to flour form. Add water, egg and sour cream and mix with dough hook until smooth. Wrap in plastic wrap and chill for 15 min.

Divide dough into portions and roll out to about the thickness of the back of a knife. Cut with pastry wheel into triangles with two long sides and one short side.

Heat fat for frying. Bake rabbit ears in batches in it for about four minutes, until they are nice and golden brown. Remove and drain on paper towels.

Mix sugar and cinnamon. Sprinkle over hot or lukewarm Rabbit Ears and serve.

Note from B. Rias-Bucher: instead of sugar and cinnamon, mixed lettuce tastes wonderful with the Hasenohren, because the dough contains no sugar. Like many other Bavarian pastries, Hasenohren used to be a hearty meal served by the farmer’s wife with sauerkraut. Cinnamon sugar for sprinkling was added later, when a bourgeois cook declared Hasenohren to be a delicate coffee cake.

Tip: Instead of clarified butter, you can also use butter in most cases.

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