in Germany

Rottaler Schuxen à la Gabi

updated

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Ingredients for 4 servings:

  • 300 g rye flour
  • 200 g wheat flour
  • 1 cube of yeast, 40 g
  • 250 ml milk
  • some sugar
  • 30 g butter
  • Salt
  • Fat for frying
  • Flour for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 10 minutes

Combine both types of flour in a bowl, dot the butter around the edges, and sprinkle with salt. Heat the milk and sugar, dissolve the yeast in it, add to the dough, and knead thoroughly until it pulls away from the base. Cover and let rise for about 45 minutes. Scoop out small portions with a tablespoon, form flat cakes on a floured surface, and let rise for another 20 minutes. Heat the fat and fry the Schuxen until golden brown, turning occasionally. Remove with a slotted spoon and let drain. The Schuxen can be served with soups, roasts, or goulash, or dusted with powdered sugar and served with fruit compote.

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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.

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