Sträuben with Raspberry Jam

La storia di questo piatto

Sträuben are the edible memory of Alpine winters, born in the mountain valleys of Trentino-Alto Adige where German roots and Italian warmth have always spoken the same dialect of snow and fire. They carry the soul of a region that lives between two worlds, fragrant relics of farmhouse celebrations and frost-bitten village fairs.

Ingredienti

• 250 g All-purpose flour
• 2 pieces Eggs
• 150 ml Whole milk
• 40 g Melted butter
• 20 g Caster sugar
• 2 g Fine salt
• 100 g Raspberry jam
• 300 ml Seed oil for frying
• 30 g Icing sugar (for dusting)

Preparazione

1. Place the flour in a sieve and let it fall gently into the bowl, so it stays airy and free of lumps. Using the back of a spoon, dig a well in the center, like a small pond, and pour the lightly beaten eggs that you've whisked separately into this well.
2. Now pour in the milk little by little, along with the melted butter that has cooled to room temperature, the sugar, and the salt, stirring from the center outward toward the edges so you don't push the flour around too much. Work it with a whisk or wooden spoon until the mixture flows smooth as thick cream with no lumps: it should ribbon, meaning it should fall from the spoon in a wide, continuous ribbon.
3. Cover the bowl with a clean kitchen towel and let the batter rest at room temperature: this allows the flour to relax properly and the little pastries will turn out lighter and more delicate on the palate. Don't rush this step—it's one that truly makes all the difference.
4. Pour the oil into a tall, spacious pot and heat it slowly until it reaches 170-180 degrees. If you don't have a thermometer, drop a small piece of bread into it: if it floats to the surface sizzling and turns golden in just a few seconds, the oil is ready.
5. Lightly oil just the tips of your fingers with a thin coating of oil so the batter doesn't stick, then tear off pieces of dough about the size of a large walnut, pulling them into irregular, slightly crooked shapes with your hands: it's precisely these asymmetries that give the sträuben their beautifully rustic character. Let them fall gently into the hot oil, without crowding the pot so they can float freely.
6. Let the sträuben fry while turning them with a slotted spoon until they become golden and puffed on all sides, with that crispy crust that sizzles cheerfully in the oil. As soon as they reach the color of warm golden brown, lift them out and place them on paper towels so the excess oil drains away.
7. While they're still hot, dust them generously with powdered sugar that you've passed through a sieve, so it melts the moment it touches the heat and creates that decadent white coating. Bring them straight to the table along with a beautiful bowl of raspberry jam for dipping whenever you like: the contrast of hot and cool and the interplay of sweetness and tartness is the entire secret to this delightful pastry.