| Yield | 8 |
|---|---|
| Source | Kulinarische Streifzüge durch die Pfalz, pg. 58 |
| Prep Time | 1 hours |
| Flavors | German |
| Mealtime | Baking |
A German recipe for steamed dough. A bit like dumplings, a bit like buns, a bit like doughnuts. A salty crust on the bottom, and traditionally served with a wine or vanilla cream sauce.
Put the flour in a bowl and make a small depression in the middle. Put the yeast in the middle with a bit of sugar and hte milk made lukewarm. Let the yeast rise for a few minutes.
Add the rest of the ingredients and mix the dough well. Put the dough in a warm spot, cover it, and let it rise for about half an hour.
Make "kid fist" sized balls out of the dough and put them on a floured board. Again cover and let rise for another 30 minutes.
Take a cast iron pot with a tight fitting lid and add a finger's depth of water, 2 tablespoons of butter, and a bit of salt. Let it boil then add the dough balls and cover immediately. Reduce heat somewhat and let cook until all the liquid is gone. You should be able to smell the crust starting to brown (takes about 20 minutes).
This is something that my grandmother always used to make. It's quite hard to judge when exactly these are done without burning, but you don't want to open the lid too often either. Watch the pot and listen to the steam and you should be able to hear the change in noise when most of the liquid is gone.
Serve piping hot with sauce, or spread with butter, honey, or plum jam.