📝 About This Recipe
Hailing from the rustic alpine regions of Bavaria and Austria, Hasenöhrl are charmingly irregular, diamond-shaped pastries deep-fried to a shimmering golden brown. Named 'Rabbit Ears' for their distinctive pointed shape, these treats offer a delightful contrast between a crisp, bubbly exterior and a tender, slightly chewy heart. Whether served savory with a side of tangy sauerkraut or dusted with sugar for a sweet afternoon snack, they represent the pinnacle of traditional German comfort food.
🥗 Ingredients
The Dough
- 500 grams All-purpose flour (plus extra for dusting)
- 250 grams Sour cream (full fat for best texture)
- 2 large Eggs (at room temperature)
- 50 grams Butter (melted and cooled slightly)
- 1 teaspoon Salt
- 1 teaspoon Baking powder (optional, for extra puffiness)
- 1 tablespoon Kirschwasser or Brandy (helps prevent oil absorption)
Frying and Finishing
- 500 grams Clarified butter (Butterschmalz) (traditional; or use a neutral vegetable oil)
- 1/4 cup Powdered sugar (for the sweet version)
- 1 teaspoon Caraway seeds (optional, for the savory version)
Traditional Accompaniments
- 500 grams Sauerkraut (warmed through with a splash of white wine)
- 1/2 cup Cranberry jam (Preiselbeeren)
👨🍳 Instructions
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1
In a large mixing bowl, sift together the flour, salt, and baking powder to ensure there are no lumps.
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2
Create a well in the center of the flour mixture and add the sour cream, eggs, melted butter, and the tablespoon of Kirschwasser.
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3
Using a wooden spoon or a stand mixer with a dough hook, gradually incorporate the flour into the wet ingredients until a shaggy dough forms.
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4
Turn the dough out onto a lightly floured surface and knead by hand for about 5-8 minutes. The dough should become smooth, elastic, and no longer stick to your hands.
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5
Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.
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6
Divide the rested dough into two manageable portions. On a floured surface, roll the first portion out until it is about 3-4 mm (1/8 inch) thick.
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7
Using a pastry wheel or a sharp knife, cut the dough into elongated diamond shapes (rhombuses) approximately 10-12 cm long. These are your 'rabbit ears'.
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8
In a deep, heavy-bottomed pan or Dutch oven, heat the clarified butter or oil to 175°C (350°F). Use a thermometer to ensure the temperature is consistent.
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9
Carefully slide 3-4 pieces of dough into the hot fat, being careful not to overcrowd the pan. They should immediately puff up and float.
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10
Fry for about 1-2 minutes per side until they reach a beautiful deep golden brown color.
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11
Use a slotted spoon to remove the Hasenöhrl and place them on a wire rack lined with paper towels to drain any excess fat.
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12
Repeat the process with the remaining dough. If serving savory, sprinkle with a tiny pinch of salt while hot; if serving sweet, wait 1 minute then dust generously with powdered sugar.
💡 Chef's Tips
The secret to non-greasy Hasenöhrl is the splash of alcohol (Kirschwasser) in the dough; it creates steam that prevents oil from soaking in. Ensure your frying fat is at the correct temperature; if it's too cold, the dough will be soggy, and if too hot, it will burn before cooking through. Don't roll the dough too thin—you want that signature 'pillowy' center that contrasts with the crisp edges. If you find the dough is springing back while rolling, let it rest for another 10 minutes under a kitchen towel. Clarified butter (Butterschmalz) is the traditional choice and provides a much richer, authentic nutty flavor than vegetable oil.
🍽️ Serving Suggestions
Serve hot alongside a bowl of warm, wine-braised sauerkraut for a classic Bavarian lunch. For a sweet treat, pair with a dollop of Preiselbeeren (lingonberry/cranberry jam) and a cup of strong coffee. They are excellent when served as a side to a hearty creamy mushroom ragout. In some regions, they are enjoyed with a bowl of potato soup, used almost like a cracker for dipping. Pair with a crisp German Riesling or a cold Weissbier to balance the richness of the fried pastry.