in Dessert Recipes, Germany

Wattenscheider Bullebäuskes

updated

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Ingredients for 1 servings:

  • 1 kg flour
  • 200 g sugar
  • 1 liter of milk
  • 60 g fresh yeast (approx. 1 1/2 cubes)
  • 1 tsp, leveled salt
  • 500 g raisins
  • 2 eggs
  • Oil for frying
  • possibly cognac or rum
  • powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Put the flour in a bowl and add the sugar to the edge. Make a well in the center of the flour and crumble in the yeast. Pour a little lukewarm milk over the yeast and let it rise. Stir the eggs and salt into the edges, then mix in. Then stir in the raisins and the remaining milk to form a smooth dough and let it rise again. Form small balls (about the size of ping-pong balls) with a spoon and fry them in hot oil at 175°C in a deep fryer. Sprinkle the finished Bullebäuskes with powdered sugar and serve warm. If you like, soak the raisins in rum or cognac for at least 12 hours before baking.

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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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