John Myers
Ingredients for 1 servings:
- 500 g flour
- 1 cube of yeast
- ½ liter of lukewarm water or milk
- 50 g sugar
- 1 egg(s)
- 1 ½ cups sour cream
- 1 pinch of salt
- possibly raisins, marinated in rum
- e.g. clarified butter or vegetable fat
- powdered sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
Vogalkiachal, a Bavarian specialty
Sift the flour into a bowl. Make a well in the center and crumble in the yeast. Add the sugar or honey and about five tablespoons of warm water or milk, and mix lightly. Let the “Dampferl” rise in a warm place. Now add the remaining warm water or milk, one or two cups of sour cream or sour cream, the egg, and the salt. Now knead everything into a smooth, but not too firm, dough (adding a little more milk if necessary). If no children are present, you can also stir in raisins (marinated in rum). Let rise again. Heat the oil. Scoop out small pieces of cake with a teaspoon, place them in the not-too-hot oil, and fry until golden brown, turning the cakes frequently. Dust the cooled “Vogerl” with powdered sugar. Where does this specialty get its name? Because the dough is not too firm, very strange shapes form during baking, and with a little imagination, you can recognize “Vogerl” (Vogerl).
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