1,250 views
There are endless Swabian recipes. Like many things from Swabian cuisine, there are also many stories surrounding the Wibele. A baker in Hohenlohe, in the east of Württemberg, simply did not want to throw away the light brown and crispy edges of dough on the baking tray. He filled them into paper bags to put on the counter. Now all he needed was a nice, sales-promoting name. He looked at the small, round drops of dough and thought they looked almost exactly like the small, round things that his young wife was hiding under her bodice - and they were just as appetizing. It was then only a short way from Weible to Wibele. FOR THE DOUGH 150g icing sugar 2 eggs, size M 150g wheat flour 2 tsp vanilla sugar or extract or pulp from a vanilla pod Preheat to 140°C top/bottom heat. Bake the Wibele on the trays one after the other in the hot oven in the middle of the oven for 12-14 minutes