Strauben

La storia di questo piatto

Strauben are the edible memory of Tyrolean mountain fairs, born where Austrian peaks dissolve into Italian light — a golden spiral of dough that carries centuries of alpine festivity in its crisp, yielding folds.

Ingredienti

• 200 g Type 00 flour
• 2 pieces Eggs
• 150 ml Whole milk
• 30 g Granulated sugar
• 1 pinch Fine salt
• 5 g Lemon zest, grated
• 600 ml Sunflower seed oil
• 40 g Powdered sugar for dusting

Preparazione

1. Pour the flour into a wide bowl and use your hand to create a well in the center, like a small crater: this is where the eggs, milk, sugar, salt, and grated lemon zest will go. Grate only the yellow part of the lemon skin—the white pith underneath is bitter and will ruin the delicate flavor.
2. Using a fork or whisk, start mixing from the center and gradually widen your circular motions, pulling in the flour from the edges without leaving any lumps: it should become smooth and fluid like a crêpe batter. Cover it with a cloth and let it rest at room temperature: it will relax and the flavors will meld together much better.
3. Pour the oil into a tall pot or wok and heat it thoroughly, without rushing: you need a temperature of 170-180 degrees Celsius, check it with a kitchen thermometer if you have one. If you don't have a thermometer, do a test with a drop of batter: if it rises to the surface immediately while sizzling and crackling, the oil is ready.
4. Fill a pastry bag without a piping tip, or a squeeze bottle with a narrow opening, with the soft batter. Let it flow directly into the hot oil while moving your hand to create irregular shapes, knots, and curls: precision isn't needed here—in fact, the more whimsical and haphazard they are, the more beautiful they'll look.
5. Let them fry until they turn golden, turning them gently with a skimmer or slotted spoon so they color evenly on all sides. Watch the color carefully: it should be a warm, even golden tone, not dark brown, otherwise they'll become bitter.
6. Drain them on paper towels to remove the excess oil, then dust them generously with powdered sugar while they're still hot: this way the sugar adheres better and melts slightly on the surface, creating that sweet, delicate crust that makes them irresistible.