Strauben (Fried Dough Spirals)

Stir the batter until there are no lumps of flour left.

During this resting time the flour can absorb the liquid, making the Strauben finer.

Fold in the butter only when lukewarm so the eggs don't curdle.

The oil is hot enough when a small drop of batter immediately rises to the surface and starts to sizzle.

Briefly close the funnel tip with your finger so the batter doesn't flow out until you're over the pan.

For even shapes keep the funnel steady and pour in concentric circles with an even spacing.

Placed on a rack over kitchen paper they will stay extra crispy.

Sift the powdered sugar on just before serving.