- 100 grams Butter
- 500 grams Pastry flour
- 3 medium Eggs
- 5 tablespoons Sugar
- 1 packet Vanilla sugar
- 3 tablespoons rum
- 50 milliliters White wine
- 1 teaspoon grated Lemon peel (organic)
- Frying oil (or butter for frying)
- Cinnamon sugar (for sprinkling)
Melt the butter. Place the flour in a bowl. Beat the eggs with the sugar, vanilla sugar, rum, white wine and lemon zest. Add to the flour and mix with the dough hook attachment until smooth. Stir in the butter.
Turn the dough out onto a lightly floured work surface and roll out thinly. Cut into 1 x 35 cm (approximately 1/3 x 14 inch) strips then tie each strip into a double knot. Heat the oil to 325-350°F. Working in batches, fry the knots until golden brown. Remove from the oil with a slotted spoon, place on paper towels to drain and immediately sprinkle with cinnamon sugar.