Rhineland Muzen

Ingredients

• 60 g Butter
• 50 g sugar
• 1 egg
• 2 tbsp rum (40% alcohol)
• 250 g flour
• 5 tbsp milk (1.5% fat)
• a pinch of salt
• flour (for rolling out)
• 750 g pork lard (for frying)
• 75 g powdered sugar (for dusting)

Instructions

1. 1.

   Melt the butter in a pot. Whisk together the sugar, egg and rum.

2. 2.

   Add the flour to a bowl. Create a well in the center, pour the liquid butter-sugar mixture with milk and salt into it. Knead well.

3. 3.

   Roll the dough out to 3 mm thickness on a floured board or work surface. Cut into 14 cm rhombuses using a dough cutter. Heat the pork lard in a large pot. Fry the dough pieces at about 160 °C (measure with a deep-fry thermometer) for 5 minutes until light brown.

4. 4.

   Remove with a slotted spoon, drain on kitchen paper. Dust with powdered sugar.