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!
1 tablespoon sugar (heaped)
1 teaspoon vanilla extract
½ teaspoon cinnamon
2 tablespoons crème fraîche
2 cups flour
pinch lemon zest
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.
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