{"id":14765,"date":"2021-02-11T06:35:12","date_gmt":"2021-02-11T06:35:12","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/02\/11\/nonnenfuerze-deutsches-fastnachts-geback-nuns-farts-german-carnival-pastry\/"},"modified":"2026-01-21T10:53:02","modified_gmt":"2026-01-21T02:53:02","slug":"nonnenfurze-deutsches-fastnachts-geback","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/02\/11\/nonnenfurze-deutsches-fastnachts-geback\/","title":{"rendered":"Nonnenf\u00fcrze – Deutsches Fastnachts-Geb\u00e4ck"},"content":{"rendered":"\n
\"Nonnenfuerze<\/figure>\n\n\n\n
\n \n

Nun’s Farts German Carnival Pastry<\/h3>
Pane-bistecca<\/div><\/div>\n
\n Fastnacht – Carnival in Europe! There are many nice sweet pastries for this very special time of the year. I already introduced the Oven-Berliner\/Doughnuts<\/a>, a long time ago. They are not fried in oil, but baked and are so a light version of the doughnuts. The\u00a0Rosette Cookies<\/a> are cooked in oil.

\nThe nun’s Farts – sorry, but they are really called so – are very simple. They are fried in oil and absolutely delicious! Once you started\u00a0eating them you cannot stop!

\n

The Name:<\/h4>
\nYou might think, the name of this pastry derives\u00a0from Fart. (probably because oft the airy dough)\nBut linguists think differently. Already in the middle high German spelling the nun’s farts existed, but they were made with gingerbread dough.\u00a0

\nIn a recipe of the “Neues Alamodisches Koch-B\u00fcchlein” (1689) there is a description of a filling made with pepper, cinnamon, ginger and marzipan, formed into small balls and packed into dough, then fried in oil. But in this book the name means the veil of the nuns.\u00a0\u00a0

\nOne of the first descriptions\u00a0of the nun’s farts has been found by historian\u00a0Hartmann Joseph Zeibig in the records of the diocese Klosterneuburg near Vienna. He found some recites from the 14th century with the nun’s farts in them.\n

\n\t\tFried Nun’s Farts are known all over the German speaking area but are mostly attributed to the Swabian kitchen. They were well known with this name and are also written down in some piquant papers of the 18th century, where the nuns were looked at as frivolous women. (from Wikipedia) <\/div>\n
\n
\n <\/i>\n
\n
Prep time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Rest time<\/div>\n
30 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Cooking time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Portions<\/div>\n
18<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Total time<\/div>\n
1 h<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n\n\t

Ingredients<\/h4>\n\n\t
    \n\t
  • <\/i>

    200 g Flour<\/p><\/li>\n\t

  • <\/i>

    1 tsp Baking Powder<\/p><\/li>\n\t

  • <\/i>

    100 g ground Almond<\/p><\/li>\n\t

  • <\/i>

    2 tbsp Sugar<\/p><\/li>\n\t

  • <\/i>

    50 g Butter<\/p><\/li>\n

  • <\/i>

    5 Drops Almond aroma<\/p><\/li>\n\t

  • <\/i>

    2 Eggs<\/p><\/li>\n\t

  • <\/i>

    Zest of 1 Lemon<\/p><\/li>\n\t

  • <\/i>

    Oil for Frying<\/p><\/li>\n\t \n\t \n\t <\/ul>\n\n\t <\/div>\n <\/div>\n \n

    \n

    Instructions<\/h4>\n
    \n
    1<\/div>\n
    \n

    Step 1<\/h4><\/div>\n
    Beat the eggs with the sugar until they turn pale.\u00a0 <\/div>\n <\/div>\n <\/div>\n
    \n
    2<\/div>\n
    \n

    Step 2<\/h4><\/div>\n
    Melt the butter and add the almond extract.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    3<\/div>\n
    \n

    Step 3<\/h4><\/div>\n
    Mix the flour with the baking powder, lemon zest and the ground almonds. Mix everything with the eggs.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    4<\/div>\n
    \n

    Step 4<\/h4><\/div>\n
    Form oval drops with two teaspoons and put them onto baking paper on a baking tray. Put them into the fridge for 30 minutes.\u00a0\u00a0\n<\/div>\n <\/div>\n <\/div>\n
    \n
    5<\/div>\n
    \n

    Step 5<\/h4><\/div>\n
    Heat the oil to 180 C and fry the farts in batches.\u00a0Let them drip off on a kitchen towel.\n<\/div>\n <\/div>\n <\/div>\n\n <\/div>\n \n
    \n

    Notes<\/h4>\n They are best very fresh and still slightly warm! If you like them sweeter sprinkle them with icing sugar.\u00a0 <\/div>\n <\/div>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"Nonnenf\u00fcrze<\/figure>\n\n\n\n
    \"Nonnenfuerze<\/figure>\n\n\n\n
    \"Nonnenf\u00fcrze<\/figure>\n\n\n\n
    \"Nonnenf\u00fcrze<\/figure>\n\n\n\n
    \"Nonnenf\u00fcrze<\/figure>\n\n\n
    \n
    \"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Nun’s Farts German Carnival Pastry Pane-bistecca Fastnacht – Carnival in Europe! There are many nice sweet pastries for this very special time…<\/p>\n","protected":false},"author":5,"featured_media":161578,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,32,255,85,1280,309,230,73,235,177,638,180,197,182,33,34,75],"tags":[38,256,88,311,79,237,81],"class_list":{"0":"post-14765","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-desserts","9":"category-deutschland","10":"category-eggs","11":"category-europa","12":"category-carnival","13":"category-celebration","14":"category-fruits","15":"category-baked-goods","16":"category-pastries","17":"category-meals","18":"category-almond","19":"category-nuts","20":"category-cookies","21":"category-snack","22":"category-sweets","23":"category-lemon","24":"tag-dessert","25":"tag-germany","26":"tag-eggs","27":"tag-carnival","28":"tag-fruit","29":"tag-baked-goods","30":"tag-zitrone","31":"post_format-post-format-gallery"},"yoast_head":"\nNonnenf\u00fcrze - Deutsches Fastnachts-Geb\u00e4ck[:]<\/title>\n<meta name=\"description\" content=\"Nonnenf\u00fcrze - Deutsches Fastnachts-Geb\u00e4ck! 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