John Myers
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Yeast Lentils with Apple Compote
The perfect yeast lentils with apple compote recipe with a picture and simple step-by-step instructions.
Yeast lentils
- 6 heaped tbsp Flour
- 20 g Fresh yeast
- 1 tsp Sugar
- Salt
- 1 Egg
- 350 ml Milk
- 2 Protein
Apple compote
- 4 size Apples – preferably a slightly sour variety, here Kaiser-Wilhelm
- 3 Cloves
- 1 Cinnamon stick
- 3 tsp Brown sugar
- Some zircon juice
- 150 ml Apple juice
- Butter
Apple compote
- Slice the apples, remove the core and cut into pieces. Lightly sweat the apple pieces in a pan with a little butter and season with cinnamon, cloves, a little lemon juice and brown sugar. Mix in the apple juice and simmer until the apples are soft but not yet crumbled. Thicken with a little cold butter.
Yeast lentils
- Heat the milk in a metal bowl directly on the stove (ceramic hob), stir in the yeast and sugar and add a little flour, after about 5 minutes stir in the remaining flour and the egg with a whisk. The dough should be viscous but not too firm, possibly add a little milk. Leave the bowl on the stove and use the residual heat of the plate to go (if necessary switch it on again briefly in between). Beat the two egg whites until stiff and fold in after about 30 minutes.
- Heat a little oil and butter in a wide pan and fry small pancakes. They become very airy and taste best right after baking.
- Serve the warm apple compote with the yeast lentils. Sprinkle the pancakes with a little sugar and cinnamon.
- For VegAndreas: the recipe also works without an egg (it won’t be so airy) and with soy or oat milk. … yes, and instead of the butter you use something else …
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