As soon as gloomy January is over, Luxembourg dives right into festive mode with the start of Fuesent – carnival season. Besides fancy dress parties and cavalcades across the country, carnival is really the time to head to your local bakery and try out Verwuerelter, which are only around at this time of year. Verwuerelter are deep-fried pastry knots dusted with icing sugar. They’re also fondly called Verwuerelt Gedanken, “scrambled thoughts” – the origin behind this curious nickname remains unknown to me.
The Verwuerelter dough is similar to that of a doughnut: butter, eggs, flour, milk and fresh yeast are kneaded into a dough ball and left to rise in a warm spot. Strips are then cut off the risen yeast dough and wrought into knots before being deep-fried and dusted with icing sugar. They taste best fresh, but I found that freezing leftovers on the day they’re made works well too.
So, if you want to make Verwuerelter at home, try my mum’s recipe! I’ve added a sprinkle of cinnamon to the icing sugar and like to eat my Verwuerelter with a dollop of Quetschekraut, Luxembourg’s delicious damson jam.
This is a recipe from my book “Home Sweet Home – My Luxembourg”.
Definitely love the idea of eating these with jam – what a lovely recipe. Thank you for sharing, especially the freezing tip, it’s always nice to have a little extra tucked away!