Liwanzen

Ingredients for 4 servings:

• 250 g flour
• 500 ml milk
• 15 g yeast, fresh
• 20 g powdered sugar
• 1 pinch of salt
• 1 m.-sized egg(s)
• 100 g butter
• 1 lemon(s) or lime, zest only
• 3 tbsp vanilla sugar, real
• some oil, neutral

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bohemian Dalken, for pastry lovers, as a dessert or for children’s birthdays

Melt the butter. Meanwhile, whisk together the yeast, a pinch of sugar, 4 tablespoons of lukewarm milk, and 2 tablespoons of flour until smooth. Mix the milk and flour in a bowl with a large whisk until smooth. Do not beat or blend (tip: without egg, etc., you won’t get any lumps!). Then add the yeast mixture, the melted butter, and the egg (not the milk or the egg from the refrigerator!) and continue whisking vigorously. Stir in the sugar, vanilla sugar, and lemon zest (you can also use a little lemon flavoring), and cover with a kitchen towel. Let it rise for about 30 minutes. Slowly fry the risen dough in small batches in the oil in a pan over low heat on both sides (e.g., our electric stove: 5 out of 9). Otherwise, the Liwanzen will become too dark on the outside but remain too soft on the inside due to their thickness and the yeast. Tip: This works best in a Liwanzen pan, but any other non-stick pan will work, but keep the batter less runny so it doesn’t spread. The Liwanzen should be no larger than 6-8 cm in diameter and about 1 cm thick. Serve warm! Any kind of compote, applesauce, or, of course, plum compote (originally plum compote), jam for spreading, or even just cinnamon sugar go well with them. Try it: drizzle a few drops of fresh lemon or lime juice over the top and dip it in sugar. You can get a nutty flavor by replacing some of the white flour with a portion of buckwheat flour, up to a 1:1 ratio.