For the Verwuerelter:
75g butter, room temperature
1 tbsp vanilla extract
270g Le Moulin Bio patisserie flour
1 ½ tsp baking powder
1 ½ tsp cinnamon (optional)
A pinch of salt
Serves 34 Verwuerelter – Prep: 30 min – Frying: 4 min per batch
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.
LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.