Prep: 30 min 

Serves 34 Verwuerelter :

  • 75g butter, room temperature
  • 50g sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 50ml cream
  • 270g Le Moulin Bio patisserie flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp cinnamon (optional)
  • A pinch of salt

For frying:

  • vegetable oil

To serve:

  • Icing sugar
  • Cinnamon

Put the butter and the sugar in a bowl and mix until creamy. Add the eggs, one at a time, and beat between additions. Add the vanilla extract and cream and beat again.

In a separate bowl, mix the flour, baking powder, cinnamon and a pinch of salt.

Add the dry ingredients to the wet ingredients and work into a smooth dough.

Put the dough on a floured surface and roll out to a square approximately 35 x 20 cm big.

Cut the square lengthwise in half, then cut into 17 strips of 2cm wide and 10cm high.

Make a knot with each dough strip and set aside.

Heat the oil in a large saucepan or deep fat fryer to 180°C.

Fry the knots in batches in the hot oil for about 4 minutes, until browned on all sides.

Remove the knots with a slotted spoon and put on a plate lined with kitchen paper to drain.

Mix a bit of icing sugar with a good pinch of cinnamon.

After draining, put the Verwuerelter in a large bowl and dust with the cinnamon icing sugar while still hot.

These are best eaten on the day they are made.

Homemade cooking with local ingredients

LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.