Sträuben with Raspberry Jam

La storia di questo piatto

Sträuben are the tangled, golden fritters of Trentino and South Tyrol, where Italian and Alpine kitchens meet in the same sweet gesture. Here they are given a spoonful of raspberry jam, a homely, generous way to bring them to the table.

Ingredienti

• 200 g All-purpose flour
• 2 pieces Eggs
• 250 ml Whole milk
• 40 g Melted butter
• 20 g Granulated sugar
• 2 g Fine salt
• 1 pieces Egg white (optional, for a lighter batter)
• 100 g Raspberry jam
• 800 ml Seed oil for frying (amount depends on pot diameter)
• 30 g Powdered sugar (for garnish)

Preparazione

1. In a bowl, whisk together the eggs with the milk, sugar, and salt. Add the melted butter while still warm, pouring it in a thin stream and stirring constantly so the eggs don't scramble.
2. Sift the flour over the mixture gradually, incorporating it with a whisk. Mix until you obtain a smooth, lump-free batter, fluid enough to fall from a spoon in a ribbon.
3. Cover the bowl with a clean kitchen towel and let the batter rest at room temperature: the flour will hydrate and the sträuben will turn out lighter. Optional: whip the egg white listed in the ingredients until stiff peaks form and fold it in gently just before frying.
4. Pour oil into a wide, deep pot to a depth of 4-5 cm (approximately 800 ml, depending on pot diameter) and heat to 170-180 °C. Without a thermometer, dip a small piece of bread: if it floats and browns in about 30-40 seconds, the oil is at the right temperature.
5. Pour the batter into a piping bag or funnel, holding your finger over the opening (or use a pastry bag with a wide tip). Release the batter over the hot oil while moving your hand in circles to form irregular, ruffled strands—this is what gives sträuben their name. Fry only a few pieces at a time without crowding the pot, so as not to lower the oil temperature.
6. Fry the sträuben, turning them with a slotted spoon, until golden and puffed on all sides, about 2-3 minutes. Remove and drain on paper towels to remove excess oil. Repeat with the remaining batter, making sure the oil stays at 170-180 °C.
7. While still hot, dust generously with powdered sugar sifted through a fine sieve, so it melts slightly from the heat and forms a white coating. Serve immediately with a bowl of raspberry jam for dipping: the contrast between the hot fried pastry and the fresh tartness of the fruit is the secret to this delightful treat.