Central Swiss ziger fritters

Rub the flour with the butter. Dissolve sugar, salt, and baking powder in the milk and add to the flour-butter mixture. Mix everything for 4–5 minutes into a homogeneous dough (do not knead). Let the dough rest for at least 2 hours at 2–5°C before further processing.

Put all ingredients in a bowl and mix into a smooth, spreadable mass.

Roll the dough portions into rectangles 1.0–1.5 mm thick and loosen them well. Spread the filling evenly over the dough sheet. Cover with a second, also rolled-out dough sheet and press firmly. Using a fluted pastry wheel, cut diamonds about 8 cm long and 6 cm high.

Fry the pastries in a deep fryer at 180°C until golden brown. Turn them 2–3 times so that they brown evenly.

Immediately after frying, roll the still-warm ziger fritters in cinnamon sugar.