Schuxen

Ingredients for 1 servings:

• 500 g wheat flour
• 500 g rye flour
• 1 cube of fresh yeast
• 1 tbsp salt
• 1 tsp sugar
• 500 g buttermilk
• 170 g milk
• Flour for the work surface
• Clarified butter or other fat for frying

Instructions

Working time approx. 45 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 45 minutes

Bavarian pastries, makes about 40 pieces

Sift the flour into a bowl, mix in the salt and crumble in the yeast. Sprinkle with sugar and add the milk and cold buttermilk. Knead with a food processor for 12 minutes until you have a smooth dough. Cover and let rise for about 30-40 minutes until the dough has visibly increased in size. Divide the dough into roughly 50g portions and roll out into tongues on a lightly floured surface, about the thickness of two knife’s backs. Heat the clarified butter in a pan and drop the dough tongues into the pan one at a time. Spoon over the fat to help them rise. Turn over when the underside is brown. Drain the baked Schuxen on a wire rack. The Schuxen can easily be frozen. Makes about 40 Schuxen.