Bohemian Liwanzen

Ingredients for 4 servings:

• 10 g yeast
• 160 ml milk, lukewarm
• 120 g flour
• 10 g butter
• 1 egg(s)
• ½ vanilla pod(s), including the pulp
• ½ tsp lemon zest
• 15 g sugar
• 1 pinch of salt
• 80 g clarified butter
• 4 tbsp powdered sugar
• 1 tsp cinnamon powder
• 8 tsp plum jam (Powidl)
• 1 cup of crème fraîche (approx. 180 g)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

sweet pastry

Dissolve the yeast in the milk and stir into the sifted flour until smooth. Melt the butter in a small saucepan; meanwhile, separate the egg. Stir the egg yolks, butter, vanilla seeds, and lemon zest into the flour mixture. Cover the dough and let it rise at room temperature for about 1 hour. Then beat the egg whites with sugar and salt until stiff peaks form and fold into the dough. Preheat the oven to 200°C (top/bottom heat). Heat the clarified butter in a Liwanzen pan (similar to a fried egg pan, with circular indentations – for gas stoves, these are even spherical; I got mine from a flea market) and spoon the dough into the indentations in portions. When the Liwanzen are golden brown on the bottom, turn with a fork and bake in the oven for another 5 minutes. Mix the powdered sugar and cinnamon. Spread each Liwanzen with 1 teaspoon of plum jam (Powidl) and crème fraîche and serve lightly dusted with cinnamon powdered sugar. Note: If you don’t have a pancake pan, you can also simply bake small, thin yeast pancakes. This won’t detract from the deliciousness.