John Myers
Ingredients for 4 servings:
- 250 g wheat flour
- 250 g rye flour
- 50 g sourdough
- Salt
- some milk
- 250 g low-fat curd cheese
- Clarified butter or oil for frying
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
Bavarian cuisine
Tip: Instead of sourdough, make a slurry from 40 g of yeast, 1/16 l of warm milk, and a little flour and let it rise. The “Dampl” works like sourdough. Sift the flour into a bowl, make a well in the center, and add the Dampfl or sourdough. Cover with a little flour and let it rise. Then mix with all the other ingredients to form a firm dough. Knead the dough with a wooden spoon until it bubbles and pulls away from the sides of the bowl. Then cover and let it rise again in a warm place. Then roll out the dough on a floured board and cut out into oval or round pieces, which are covered and let rise again for a short time. Then bake these pieces of dough in hot fat until golden brown. Schuxen can be served as a side dish to meat dishes, with sauerkraut, or sprinkled with sugar to make compote.
Facebook Comments