Eifel Dütchen

Ingredients for 1 servings:

• 5 eggs, approx. 290 g
• 290 g sugar
• 250 g flour
• 2 tbsp water
• Grease for the tray

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

a crispy specialty from the Eifel region – for about 30 pieces

For about 30 dumplings, you need 5 eggs. Weigh them in their shells. The total weight of the eggs corresponds to the required amount of sugar. Then weigh 4 eggs again, i.e. 1 egg less. This weight corresponds to the required amount of flour. Finally, add 2 tablespoons of water. Please note: The quantities given in the list of ingredients are only an example and should be weighed individually. The amount of ingredients depends on the weight of the eggs. Preheat the oven to 200°C with fan. First, crack the 5 eggs and beat them with the sugar until creamy and fluffy. This is best done with a hand mixer. Then add the flour and mix well again. Now place 6 balls of batter on a well-greased baking sheet, leaving enough space between them. 1 tablespoon of batter per ball is sufficient. Place the baking sheet on the middle rack of the oven and bake for 5-6 minutes. When the dumplings develop a brown edge, they are ready. Now remove the Dütchen one at a time from the oven using a spatula and immediately shape them into pointed croissants. A wooden spoon is helpful here. Place the Dütchen in a small jar to cool. Repeat with the remaining dough. This dough yields approximately 30 Dütchen. Cooled Dütchen can be stored for weeks in a tightly sealed tin. This crispy specialty from the Eifel region was invented in Monschau in 1853. It is filled with cream or with berries and cream.