John Myers
Ingredients for 3 servings:
- 20 g fresh yeast
- 50 g sugar
- 250 g spelt flour type 630
- 1 pinch of salt
- 1 egg(s)
- 125 ml milk, lukewarm
- 50 g butter, liquid
- Fat for frying
- n. B. cinnamon sugar
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes
old Franconian recipe
Crumble the yeast into a bowl and sprinkle with sugar to dissolve it. Add the flour, salt, and egg, then stir in the warm milk until a fairly thick dough forms. Melt the butter and then stir it into the dough. If possible, mix in a food processor for at least 10 minutes until a smooth dough forms. Cover and let rise in a warm place until it has roughly doubled in size. Takes at least one hour. Preheat the deep fryer to its highest setting, then reduce the temperature to approximately 170°C. Or heat approximately 750 ml of rapeseed oil in a sufficiently large saucepan. Using a teaspoon, cut off small dumplings and fry them in the hot fat until golden brown. Be careful: this goes really quickly, and there’s a high risk that the Schpootzn will turn too brown. Place on a paper towel to absorb any excess fat. Either roll them immediately in cinnamon sugar or sprinkle them with powdered sugar. We served them with cherry compote. They taste even better the next day with jam.
Facebook Comments