Schuxen

Ingredients for 1 servings:

• 1 kg rye flour
• 1 kg wheat flour
• 2 cubes of yeast
• ½ liter buttermilk
• ¾ liter milk, low-fat
• 1 handful of salt
• 1 pinch(s) of sugar
• 3 kg clarified butter

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

or Schuchsen, Bavarian pastry, usually as a side dish, for example with sauerkraut, makes about 100 pieces

Warm up the rolling board and cloths! We usually sift the flour the night before baking: 2 pounds of rye flour and 2 pounds of wheat flour into a bowl to warm it up. The next day, we mix 2 cubes of yeast, 1 pinch of sugar, and a little warmed milk into a dough. Once this pre-dough has risen, we knead it with all the flour, the warmed buttermilk, the skim milk, and a small handful of salt to form a medium-firm dough. We let it rise again. Once the dough has risen, we break off pieces and form them into oval balls. Now we roll out ovals with a rolling pin, about two knife-back-thick, and place them on the rolling board covered with the rolling cloth; you can stack several layers on top of each other. Let it rise again. We heat the clarified butter (about 6 pounds for this amount of dough) to a simmer and place the slightly risen dumplings in the fat, pouring the hot fat over them until they rise to the surface. When the underside is light brown, turn them over. Cook the tops until golden brown and remove them. This batch yields approximately 40-50 dumplings.