John Myers
Ingredients for 4 servings:
- 250 g wheat flour type 405
- 125 g rye flour
- 1 bag(s) of dry yeast
- 1 tsp salt
- 1 tsp sugar
- 360 ml wheat beer, lukewarm
- 1 tsp caraway seeds
- Clarified butter
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes
doughnuts
Baking time is about 25 minutes. Combine both flours, yeast, salt, sugar, and caraway seeds in a bowl and mix well. Add the warm wheat beer and knead with a dough hook. Let the dough rise in a warm place for 1 hour. The dough should be rather soft so that you can’t touch it because it’s sticky. Then heat the clarified butter in a saucepan (about 3-4 cm deep). Using 2 tablespoons, scoop out a little dough and add it to the hot fat. When the hauberlings are nice and brown, drain them on kitchen paper. You can add them to soup or eat them with venison ragout or goose giblets. It doesn’t matter if they’ve already cooled down; they’ll warm up again in the sauce or soup.
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