John Myers
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Small Steamed Noodles on Vanilla Sauce and Italian Applesauce
The perfect small steamed noodles on vanilla sauce and italian applesauce recipe with a picture and simple step-by-step instructions.
Steamed noodles and vanilla sauce
- 500 g Flour
- 30 g Yeast
- 6 tbsp Milk
- 2 Pc. Eggs
- 50 g Fat
- 100 g Butter
- 1 tsp Salt
- Lemon zest
- 2 Pc. Vanilla pod
- 600 ml Milk
applesauce
- 1 kg Apples (from South Tyrol)
- 3 tbsp Vanilla sugar
- 1 Pc. Lemon zest
- 1 Pc. Cinnamon stick
- 8 tbsp Grappa
- 200 ml Sugar water
Steamed noodles and vanilla sauce
- Crush the yeast and mix it with sugar and 6 tablespoons of lukewarm milk. Put 200 g flour in a bowl and carefully stir in the yeast porridge, then let this dough rise in a warm place for about 20 minutes. Important cover the bowl with a cloth while it is rising. Melt the fat in the lukewarm milk. Mix the mixed yeast porridge with the remaining 300 g flour and all the specified ingredients and 0.3 l milk until the dough starts to bubble. Cover this dough and place it in a warm place until the dough rises.
- This dough is then formed into small balls and placed in a tall saucepan with a tight lid, finger-high milk 0.3 l with butter, vanilla pod and sugar and cooked well covered for 30 minutes over a moderate heat. When the lid goes up and you start singing, you’re done. Serve the thickened milk as a vanilla sauce. Remove the rest of the vanilla pods.
Italian applesauce
- Blanch the apples, peel and core them in a saucepan with the sugar water (6 tablespoons honey, 10 tablespoons brown sugar with 200 ml water) and bring the grappa to the boil, add all the other ingredients until the apples crumble and can be chopped.
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