Baden shards enjoy a delicious and long tradition in their home town of Tübingen in Germany and can be found in some of the oldest German recipe books. It’s a classic Fastnacht/Fasching recipe!
Ingredients:
2 yolks
1 egg
1 tablespoon sugar (heaped)
1 teaspoon vanilla extract
½ teaspoon cinnamon
2 tablespoons crème fraîche
2 cups flour
pinch lemon zest
Note:
Crème fraîche is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world. This cream can be made by adding a small amount of buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.
Instructions:
Knead all ingredients to a dough. Let sit for 1 hour. Roll out dough wafer-thin and cut with pastry wheel into diamond shape about 12 cm long. Using a fork, poke several times into shapes.
Heat oil (canola) to 175°C (350°F) and fry each side for 1 min.
After drying off excess oil, roll in sugar cinnamon mix.
Credit: Burda Moden, February 1985