Rabbit Ears (Fat Pastry) with Sauerkraut

Ingredients

• 500 g flour
• 30 g yeast
• 0.5 l milk
• 80 g Butter
• 2 Eggs
• 1 pinch salt
• 2 tbsp alcohol
• 300 g potatoes
• 500 g sauerkraut (canned)
• 50 g onions
• 30 g pork fat
• Salt
• Pepper
• fat (for frying)

Instructions

1. 1.

   Sift the flour into a bowl, make a well in the center and crumble the yeast into it. Warm the milk and pour it into the well. Stir with a fork, incorporating a little flour. Let rise in a warm place until the surface shows cracks. Then knead the remaining ingredients into the dough. Beat the yeast dough until it bubbles and lifts from the bowl edges. Let rise again until doubled in volume. On a floured work surface roll the dough to 0.4 cm thickness and cut rhombuses with 5 cm sides. Cut a slit in the middle with a knife or dough grid. Rest briefly.

2. 2.

   Heat the fat. Peel, chop, and cook the potatoes until soft.

3. 3.

   Heat pork fat for the sauerkraut, peel and finely dice onions, sauté them in the pork fat. Add the sauerkraut, stir well, season with salt and pepper to taste. Press the potatoes through a potato masher and mix into the sauerkraut.

4. 4.

   Fry the prepared rabbit ears in the fat until golden brown. Pat dry on paper towels and serve with potato sauerkraut.