Tyrolean Strauben with Lingonberries | Crispy & Golden Brown

Separate the eggs. Beat the egg whites with a pinch of fine salt until stiff peaks form. Beat the egg yolks with granulated sugar and vanilla sugar in a bowl until creamy.

Alternately stir the plain wheat flour with the whole milk and the dash of rum into the yolk mixture until a smooth, thick batter without lumps forms. Let the batter rest at room temperature for about 15 minutes.

Before frying, gently and lightly fold the stiffly beaten egg whites into the batter with a whisk or spatula so that the Strauben turn out wonderfully fluffy and crispy.