Delicate Lard Rings

Weigh out and prepare all ingredients, and let the butter soften.

Beat the butter, sugar, vanilla sugar and vanilla pudding powder in a bowl until thick and foamy.

Stir in the egg and then fold in the sour cream until everything is homogeneous.

Sift the flour and baking powder together.

Fold the flour mixture alternately with the milk until a thick batter forms that falls heavily from the spoon.

Heat oil in a tall pot or a deep fryer.

Fill the batter into a piping bag fitted with a large star tip and pipe rings onto lightly oiled strips of baking paper.

Slide the rings, with the baking paper, into the hot oil in batches. Wait briefly, then remove the paper with tongs and fry the rings until golden brown on both sides.

Lift the lard rings out with a slotted spoon and drain on kitchen paper.

Optionally dust with powdered sugar or glaze with icing and let cool.