in Germany

bonnet mushrooms

updated

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Ingredients for 4 servings:

  • 250 g rye flour
  • 250 g wheat flour
  • 1 pack of yeast
  • 1 egg(s)
  • pinch of salt
  • Caraway seeds
  • n. B. Oil
  • Water, lukewarm or wheat beer

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

as a side dish to roast pork/suckling pig, instead of dumplings

Prepare a soft yeast dough from the ingredients (except the oil). Let it rise for one hour. Heat a finger-deep amount of oil in a large, wide saucepan and scoop out the cakes with a tablespoon. Immediately place them in the oil and bake until golden brown. Sprinkle with oil occasionally and turn over. Bake the reverse side until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Small caraway cakes

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