Ballebäuschen

Add flour mixed with baking powder alternately with the milk and prepare well with cinnamon, the washed raisins and rose water. Finally, fold in the egg whites beaten to egg whites. Heat the clarified butter and fill one tablespoon at a time into the cavities of the “Ballebaeuskespann”, cut walnut-sized pieces from the dough and bake in the hot fat until golden brown. To turn over and take out the ballebaeuskes, a larding needle is useful. If you don’t have a real Ballebäuschen pan, you can also bake them floating in the fat. They taste best when still warm. Sprinkle with sugar and cinnamon as you like.

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

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