Nonnenfuerzchen are by no means a little unacceptable, but quite an exceptionally delicious pastry. But beyond that, the designation is actually not quite accurate. In many places the “Fürzchen” are called ditto Nonnenfoertchen – so they come closer to the origin, because probably both names are variations of the Middle Low German “nunnekenfurt” which means freely translated as: “Best prepared by nuns. Boil tap water in combination with salt, fine sugar and fat. Take the saucepan off the stove. Stir in the flour mixed with cornstarch and lemon skin all at once. Put the saucepan back on the stove. Stir quantity until a dumpling forms and a milky skin settles to the bottom of the pot. Pour batter into baking bowl. Immediately beat in egg with mixer. Let dough cool for 1000 cmin.
Then fold in the remaining eggs one at a time .
Heat oil in a frying pan to 180 degrees. With 2 teaspoons, which are dipped in hot tap water again, cut small balls from the dough. Always put 4 balls in fat at the same time. Bake in three minutes until crispy brown. Remove with a slotted spoon. Place on paper towel and let drain. Sprinkle with sugar while still hot and place on the table.
Tip: Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow lemons!
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