John Myers
Ingredients for 3 servings:
- 250 g flour
- 1 bag(s) of dry yeast
- 40 g sugar
- 110 ml milk
- 1 bag of vanilla sugar
- 30 g butter, soft
- 1 egg(s)
- 1 pinch of salt
- 75 ml milk
- 30 g butter
- 2 bags of vanilla sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 45 minutes
Recipe for a 3.5 l slow cooker, 170 watts
Add the ingredients for the cooking liquid to the pot and set to HIGH. Using the remaining ingredients, make a dough in a mixing bowl with a dough hook. If it is still sticky, knead in a little flour by hand and let the dough rest until the butter in the pot has melted. Shape the dough into 6-8 dumplings and place them in the warm cooking liquid. Cover and cook for about 90 minutes. Do not lift the lid during this time. Then tilt the lid slightly on the pot to allow the steam to escape and continue cooking on HIGH for about 60 minutes. At the end, all of the liquid should be absorbed by the dumplings. Since every slow cooker reacts slightly differently, you should keep an eye on the steamed dumplings for the last 60 minutes. Very delicious with vanilla sauce or, for example, preserved plum compote.
Facebook Comments