John Myers
Kurpfälzer Steam Noodles
The perfect kurpfälzer steam noodles recipe with a picture and simple step-by-step instructions.
- 625 g Flour
- 90 g Sugar
- 50 g Soft butter
- 30 g Margarine
- 2 cups Milk
- 1 Egg yolk
- 1 pinch Salt
- 0,5 cube Fresh yeast
- Sift the flour into a bowl. Add the sugar and milk. Crumble the yeast in the middle and let rise for 20 minutes. Let the butter and margarine melt in a saucepan, add the salt to the bowl with the flour and make an egg yolk to a firm dough. Possibly add some milk. The dough should come off the bowl well.
- Shape the dough into a ball and let rise, covered, for 2 hours until the dough has doubled. Divide the dough into approx. 80g pieces, grind round and prick 2-3 times with the fork so that the dough does not form bubbles. Let rise covered for another 20 minutes.
- Boil water with plenty of salt in a small saucepan and keep warm. In a large pan / saucepan with a lid, cover the bottom with oil and heat. When the fat is hot, place the steamed noodles in the pan with a large gap between them. Pour in 2 ladles of salted water at the edge and close with the lid. When it stops crackling, reduce the temperature. in about 20-25 minutes the base should be golden brown and put the steamed noodles on a paper towel and serve.
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