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At Guadn: Oktoberfest Recipes for Dahoam

Bavarian lure as far as the eye can see.
Photo: RFF
content
  1. Oktoberfest Delicacies
  2. Two kinds of small rolls with Leberk se and roast pork
  3. Sausage slices with sweet mustard
  4. Burnt almonds
  5. Bavarian cream
  6. Kn del salad with bacon
  7. Obazda with mini pretzels and vegetable sticks
  8. Oktoberfest cudgel with coleslaw
  9. Bavarian sausage salad with pretzel
  10. K sesp tzle to pork tenderloin
  11. Crunchy knuckle with pretzel knob
  12. Bavarian Pretzelkn del with Leberk se
  13. Leberk s with potato salad
  14. Fried chicken with cucumber salsa and fries
  15. Germkn del with poppy butter
  16. Kaiserschmarren with plum compote
  17. Meat plant with pepper dip
  18. White sausage salad with radishes
  19. Steamed noodles with cherries

Oktoberfest Delicacies

You love the Bavarian cuisine? And can not get enough of cheese spaetzle and Leberkäs? Sweet or hearty - our Oktoberfest delicacies are for everyone.

The Bavarian delicacies do not only taste good at the Oktoberfest , but also at home. Sweet and hearty temptations that are too much to enjoy just a few days a year.

The Bavarian cuisine loves hearty. Hearty meat dishes and sweet pastries are a good thing. Butterbreze and Weißwurst - the Oktoberfest winners Sepp and Schorsch have much more to offer than the traditional classics.

We offer Leberkäs with potato salad , cheese noodles with pork tenderloin and poppy seed dumplings with poppy seed butter . Our Oktoberfest recipes are a blast! Which delicacies are real calorie bombs ?! We took a look at the sweet and savory enticements.

With these 10 tips for a perfect yeast dough, lye pastries, steamed dumplings and yeast dumplings are a breeze.

Two kinds of small rolls with meatloaf and roast pork

Ingredients (6 people)

750 g pork roast (from the back), salt, pepper, 2 cans of bread roll (Sunday rolls), 3 tbs sesame seeds, 200 g sour cream, 1 tbsp + 40 g sweet mustard, 75 g cucumber, 4 cherry tomatoes, 2 tbsp oil, 3 slices of Leberkäse, Baking paper

preparation

1. Rub meat with salt and pepper and place in ovenproof dish. Cook in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for about 1 hour. After approx. 20 minutes of cooking, add approx. 400 ml of water. Remove from the oven and allow to cool.

2. Take the dough out of the cans, separate the dough pieces and cut each crosswise once. Squeeze half of the pieces of dough with the surface in sesame seed. Place on a baking tray lined with baking paper. Bake for 10-15 minutes in a preheated oven (stove: 200 ° C / convection oven: 175 ° C / gas: stage 3). Remove from the oven and allow to cool.

3. Mix sour cream with 1 tbsp mustard, season to taste with salt and pepper. Wash the cucumber, clean and cut into thin slices. Wash tomatoes and slice. Heat the oil in a frying pan, halve the meatloaf, fry in portions golden brown while turning. Remove and drain on kitchen paper.

4. Cut off 6 thin slices of roast pork (use rest otherwise). Cut bread rolls. Spread mustard cream on the lower halves. Roll up the meatloaf and roast pork slices, place on the mustard cream. Cover with tomato and cucumber and garnish with 1 dab of mustard. Put the upper buns on top.

White sausage slices with sweet mustard

Ingredients (6 people)

4 white sausages, 2 tablespoons vinegar, salt, pepper, 1 pinch of sugar, 2 E oil, 1 bunch chives, about 50 g cornichons, about 24 small, round crackers, about 75 g sweet mustard, possibly small wooden skewers

preparation

1. Heat (boil) the water in a pot. Add sausages and let it rest for about 15 minutes (must not cook). Season the vinegar with salt, pepper and sugar. Beat the oil underneath. Remove sausage from the water, quench cold and peel off skin. Cut the sausages in approx. 6 slices each. Mix with the vinaigrette.

2. Wash the chives, pat dry and cut into small rolls. Drain cornichons and slice. Place 1 sausage slice on a cracker. Add 1 dollop of sweet mustard and spread cornichons on top. Sprinkle with chives. Serve with your choice of small wooden skewers.

Burnt almonds

Ingredients (6 people)

300 g sugar, 1 packet vanillin sugar, 300 g almonds with skin

preparation

1. Boil 150 ml of water, sugar and vanillin sugar in a non-stick pan. Add almonds and cook at high temperature, stirring constantly, until the sugar is dry. Switch to medium temperature and stir until the sugar melts again.

2. Put almonds on baking paper and pull apart immediately with 2 forks. Let cool down.

Bavarian cream

Ingredients (6 people)

1.25 kg apples, 1/8 l apple juice, 2 tbsp lemon juice, 150 g sugar, 1 packet custard powder vanilla flavor (for cooking), 8 sheets gelatin, 1 vanilla pod, 400 ml milk, 1 pinch salt, 4 egg yolks, 400 g whipped cream, Lemon balm and roasted almonds for decoration

preparation

1. Wash apples, peel, quarter, cut out core casing. Cut apples into pieces. Cover the apples, juice, lemon juice and 50 g of sugar in a saucepan, cook for 8-10 minutes. Stir powdered pudding with 6 tablespoons of water until smooth. Remove the pan from the heat and stir the pudding powder into the apples. Heat everything again with stirring and simmer for about 1 minute. Let cool down.

2. Soak gelatine in cold water. Slice the vanilla pod, scrape out the pith. Put the milk, salt, vanilla pod and pith in a saucepan, bring to the boil. Remove from heat and remove vanilla pod. Beat the egg yolks and 100 g of sugar with the whisk of the hand mixer until creamy. Gradually beat the vanilla milk under the yolk cream.

3. Heat over a hot water bath while stirring until the mass thickens (peel off to the rose). Press gelatine well and dissolve in the hot egg yolk milk. Keep cold until the cream starts to gel. Beat the cream until stiff and fold in gently. Apple compote, spread to 6 glasses except for something to decorate. Spread Bavarian cream on top. Leave to cool for at least 2 hours. Decorate Bavarian cream with leftover compote and lemon balm. Serve with chopped, roasted almonds sprinkled if necessary.

Dumpling salad with bacon

Ingredients (6 people)

2 packs (à 330 g) mini bread dumplings, 500 g cherry tomatoes, 2 tablespoons sweet mustard, 4 tablespoons vinegar, salt, pepper, 7 tablespoons oil, 200 g breakfast bacon, 1 bunch chives, 1 small romaine lettuce

preparation

1. Boil plenty of water in a large saucepan. Add dumplings and simmer over medium heat for about 5 minutes. Drain, cold quench and drain. Wash tomatoes and halve. For the vinaigrette mix mustard and vinegar. Season with salt and pepper, beat 6 tablespoons of oil underneath.

2. Cut the bacon slices into wide strips. Heat 1 tbsp of oil in a pan and fry the bacon until crispy. Remove and drain on kitchen paper. Roast dumplings in bacon fat all around, remove, allow to cool. Wash the chives, pat dry and cut into small rolls. Mix all the salad ingredients with the vinaigrette. Approximately Let draw for 1 hour. Clean the lettuce, wash, cut in half and cut into thin strips. Lift under the salad and serve.

Obazda with mini pretzels and vegetable sticks

Ingredients (6 people)

1/2 cube of fresh yeast, 1 teaspoon of sugar, salt, 500 g of flour, 3 tablespoons of soda, coarse sea salt to sprinkle, 200 g soft butter, 250 g cream camembert, 1 onion, 100 g double-cream cheese, pepper, ground cumin, Sweet Sweet Pepper, 3 carrots, 1 radish, 1 bunch of radish, baking paper

preparation

1. For the dough, stir the yeast with sugar until liquid. Put 1 teaspoon of salt and flour in a bowl. Approximately Add 250 ml of lukewarm water and mixed yeast. Knead everything with the dough hooks of the hand mixer to a smooth dough. Cover and let rise in a warm place for about 45 minutes until the volume has doubled.

2. In the meantime stir in soda with 400 ml of water and 2 teaspoons of salt in a saucepan. Boil everything and remove from heat, let it cool slightly. Knead dough once more and divide into approximately 15 equal pieces. Roll each piece of dough into a long skein and form into a pretzel. Briefly put pretzels in the soda water (about 30 seconds), remove, drain. Place on 2 baking sheets lined with baking paper. Sprinkle with coarse salt. Bake one after the other in a preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) bake for 15-20 minutes.

3. Stir the butter creamy with the whisk of the hand mixer. Dice Camembert, add to the butter and crush with a fork. Peel the onion, finely dice. Add onion and cream cheese to the butter Camembert and mix everything. Season with salt, pepper, cumin and paprika. Wash parsley, shake dry. Peel leaves and chop finely. Obatzda with parsley and paprika sprinkle.

4. Peel carrots and radish and wash. Cut the carrots and half of the radish into long pens. Cut the remaining radish with a spiral cutter. Clean radishes and wash. Serve obatzda with pretzels and vegetables.

Oktoberfest cudgel with coleslaw

Ingredients (6 people)

1 head of white cabbage, 1 large onion, salt, 1 tbsp. + 1 tsp sugar, 1 red pepper, 1 bunch of parsley, 6 tbsp vinegar, 10 tbsp oil, pepper, 2 tsp sweet-sweet paprika, 18 chicken drumsticks, parchment paper, kitchen yarn

preparation

1. Clean the cabbage, diced and cut out the stalk. Wash cabbage and cut into thin strips. Peel onion and chop finely. Put the cabbage and onion in a bowl, add 1 tsp salt and 1 tbsp sugar and knead well with your hands. Approximately Let it rest for 30 minutes.

2. Quarter the peppers, clean, wash and cut into fine strips. Wash parsley, shake dry, put aside for garnish. Finely chop remaining parsley. Peppers, vinegar, 6 tablespoons of oil and parsley under the cabbage. Season again with salt, pepper and sugar. Approximately Let it rest for 2 hours.

3. Mix 4 tbsp oil with paprika powder, 1 tsp sugar and 1 tsp salt in a large bowl. Wash chicken pieces, pat dry and place in the bowl. Mix everything together. Distribute chicken pieces on a frying pan of the oven. Cook for 40-45 minutes in a preheated oven (cooker: 200 ° C / convection oven: 175 ° C / gas: stage 3).

4. Season the coleslaw again. Remove chicken drumsticks from the oven and wrap them with a piece of parchment at the thin end, tie with kitchen yarn. Garnish with sprinkled parsley. Serve with the coleslaw. It also tastes lye pastry.

Bavarian sausage salad with pretzel

Ingredients (4 people)

750 g meat sausage, 3 red onions, 1 bunch chives, 3 tablespoons sweet mustard, 3 tablespoons vinegar, salt, pepper, 2-3 tablespoons oil, 1 radish

preparation

1. Remove the skin from the sausage. Cut the sausage into thin slices.

2. Peel the onions and cut into thin rings. Wash chives and cut into rolls. Mix mustard and vinegar, season with salt and pepper. Beat the oil underneath. Mix sausage, onions and chives, pour marinade over them. Approximately Let it rest for 30 minutes.

3. Garnish the salad with a radish. It also tastes lye pastry.

Cheese spaetzle with pork tenderloin slices

Ingredients (4 people)

300 g + 2 tbsp flour, 4 eggs, salt, 4-6 tbsp mineral water, 2 onions, 100 ml + 4 tbsp sunflower oil, 100 g mountain cheese, fresh grated nutmeg, 500 g pink mushrooms, 600 g pork tenderloin, pepper, 250 g whipped cream

preparation

1. Process 300g flour, eggs, 1 tsp salt and mineral water into a thick dough. Leave the dough for about 1 hour. Peel the onions and cut them into rings. Season the onion rings with salt and sprinkle with 2 tablespoons of flour. Heat 100 ml of oil and fry the onion rings in portions for about 3 minutes each.

2. Bring salted water to a boil in a large pot. Place the dough in portions in a spaetzle press. Press into the water and cook for about 3 minutes until the spaetzle rises. Remove with a skimmer, quench briefly with cold water and drain.

3. Rub the cheese roughly. Season spaetzle with salt and nutmeg and place in oven-proof molds. Spread onions and sprinkle with cheese. Bake in preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for 10-15 minutes.

4. Meanwhile clean mushrooms, clean them and halve or quarter them according to their size. Quarter fillets and dice. Heat 2 tablespoons of oil in a large pan and fry the meat vigorously for about 4 minutes while turning. Season with salt and pepper. Remove, add 2 tablespoons of oil to the pan and fry mushrooms in them for about 5 minutes. Season with salt and pepper, deglaze cream. Add the meat and heat in the sauce. Spätzle and Geschnetzeltes arrange.

Crunchy knuckle with pretzel dumplings

Ingredients (4 people)

1 bunch (about 600 g) greens, 4 onions, 4 small pork knuckles (about 600 g), salt, pepper, 1 teaspoon ground cumin, 2 teaspoons dried marjoram, 2-3 tablespoon lard, 1 bay leaf, 1/2 1 broth, 1/4 l light strong beer, 4 pretzels (about 300 g), 125 ml milk, 20 g butter, 1/2 bunch parsley, 3 eggs, grated nutmeg, parsley to sprinkle

preparation

1. Clean the greens, peel, wash and roughly chop. Peel 2 onions and cut into slices. Wash the knuckles and pat dry. Rub with salt, pepper, caraway and marjoram. Heat clarified butter in a roasting pan. Roast pork knuckles all around. Add the greens, onion slices and bay leaf to the meat and sauté briefly. Add stock and beer. Heat in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 2 1/4 hours, turning the knuckles over and over again and pour over the base.

2. Cut the pretzels into small cubes for the dumplings. Heat the milk and pour over the pretzels. Approximately Let it rest for 30 minutes.

3. Peel 2 onions and finely dice. Heat the butter. Steam onion cubes in it, remove from heat. Wash the parsley, shake dry and peel off the leaves. Finely cut the leaves. Add eggs, parsley and onion cubes with butter to the pretzel mixture, knead well. Season with salt, pepper and nutmeg. Form 8 dumplings from it. Boil plenty of salt water. Let the dumplings slide in and let them stand for 12-15 minutes on low heat.

4. Put the knuckles on a rack 20-25 minutes before the end of the cooking time. Increase temperature (stove: 225 ° C / convection oven: 200 ° C / gas: stage 4) and fry the knuckles until crispy. Pour the stock through a sieve, degrease. Strain vegetables through the sieve to the bottom, season with salt and pepper.

5. Remove dumplings from the water and drain. Serve pork knuckles with dumplings and stock on plates. Sprinkle with parsley.

Bavarian pretzel dumplings with meatloaf

Ingredients (4 servings)

300 ml of milk, 200 g pretzel, 1 onion, 1 teaspoon + 4 tbsp oil, 1/2 bunch parsley, 2 eggs, salt, pepper, grated nutmeg, 250 g crème fraîche, 1-2 tbsp sweet mustard, 6 red onions, 1 tsp aniseed, 20 g sugar, 3-4 tbsp red wine vinegar, 4 slices of meatloaf, kitchen yarn

preparation

1. Bring the milk to a boil. Cut pretzel pretzel into small cubes. Pour pretzel over with hot milk and let it steep for about 30 minutes.

2. Peel the onion, finely dice. Heat 1 teaspoon of oil in a pan. Sauté the onion cubes for 2-3 minutes and add to the rolls. Wash parsley, shake dry and set aside 1 stalk. Chop leaves of remaining stems. Puree eggs and parsley. Add the egg mix to the dumpling mixture and mix well. Season with salt, pepper and nutmeg.

3. Spread the dumpling mass on the long side of a damp tea towel (about 7 cm Ø, 18-20 cm long). Roll up the mass and tie the ends together with kitchen yarn. Let the dumplings soak in boiling salted water for about 50 minutes, turning them regularly.

4. Beat crème fraîche with a thick cream. Stir in mustard, season with salt and pepper. Make mustard cream cold. Peel red onions, halve and cut into thin strips. Heat 1 tbsp oil in a pan. Sauté onions and anise for about 3 minutes, then sprinkle with sugar. Caramelise the sugar, deglaze with vinegar and 2 tablespoons of water. Cover onions and cook with occasional stirring. Season with salt and pepper.

5. Remove the dumpling roll from the water bath, allow to cool slightly and remove from the tea towel. Cut dumplings into 16 slices. Heat 2 tablespoons of oil in a pan and fry the dumplings in portions, turning them for about 3 minutes, remove them and keep warm.

6. Cut the liver cheese first across, then horizontally. Heat 1 tbsp oil in a pan. Season the meatloaf in portions golden brown while turning for 2-3 minutes. Remove. Cut parsley leaves into strips. Stack 2 dumpling slices, 2 slices of meatloaf, onions and 1 tbsp of mustard cream into burgers, sprinkle with parsley and serve immediately. Other mustard cream are enough.

Leberkäs with potato salad

Ingredients (4 people)

600 g firming potatoes, 1 glass (370 ml) gherkins, 5 tablespoons salad cream, salt, pepper, 2 tablespoons fruit vinegar, 1/2 bunch parsley, 1 onion, 4 slices of meatloaf, 2 tablespoons sunflower oil

preparation

1. Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Quench under cold water, drain and peel off the peel. Drain cucumbers, catch cucumber water. Cut cucumbers into strips.

2. For the sauce, stir salad cream and 4-6 tablespoons of cucumber water until smooth. Season with salt, pepper and vinegar. Wash the parsley, shake it dry, pluck the leaves from the stems and, except for garnish, chop. Slice potatoes. Carefully mix prepared ingredients and keep cool.

3. Peel the onion and cut into rings. Halve the meatloaf slices. Heat the oil in a pan and fry the meatloaf in portions from each side for 2-3 minutes. Remove the meat loaf from the pan and keep warm. Fry the onions in the frying pan until crispy brown. Arrange liver cheese and potato salad. Garnish with parsley. Sprinkle liver cheese with onion rings.

Fried chicken with cucumber salsa and fries

Ingredients (4 people)

4 chicken fillets, 4 chicken legs, 2 cloves of garlic, 1/2 lemon juice, salt, pepper, 2 eggs, 60 g flour, 125 g breadcrumbs, 1 l deep frying oil, 200 g cucumber, 100 g salad mayonnaise, 100 g whole milk yoghurt, Sugar, 1/2 bunch chives, salad and lemon slices for garnish, baking paper

preparation

1. Wash meat and pat dry. Peel garlic, finely dice and mix with lemon juice. Brush chicken pieces with them and allow to infuse. Dab meat dry and season with salt and pepper. Eggs. Turn chicken pieces into flour, then egg and finally breadcrumbs. Heat oil in a pot. Bake meat in portions in light brown for approx. 5 minutes. Lay out a baking tray with parchment paper and distribute the chicken pieces on it. Bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 40 minutes.

2. Wash cucumber and cut into small cubes. Mix mayonnaise and yoghurt. Season with salt, pepper and sugar. Wash the chives, cut into fine rolls and stir with the cucumbers under the mayonnaise.

3. Prepare fried chicken with salad and lemon on a plate. Give cucumber salsa. To taste French fries.

Germknödel with poppy butter

Ingredients (4 people)

75 ml + 4 tbsp milk, 1/2 cube yeast, 250 g flour, 100 g butter, 1 egg, 1 egg yolk, 1 tbsp icing sugar, 1 sachet vanillin sugar, 1 pinch salt, grated peel of 1/2 untreated lemon, 4 tbsp plum jam, 25 g blue poppy seeds, 2 teaspoons sunflower oil for brushing, powdered sugar for dusting, flour for the work surface

preparation

1. Heat 75 ml of milk lukewarm. Dissolve yeast in the milk. Smooth with 30 g of flour. Vorteig in a warm place for about 20 minutes to let go. Melt 50 g of butter over low heat. Stir egg, egg yolks, powdered sugar, 4 tablespoons milk, vanilla sugar, salt and lemon peel. Stir in butter. Knead the egg mixer, dough and 220 g of flour with the dough hooks to a smooth dough. Cover in a warm place for about 30 minutes.

2. Form the dough into a roll on a floured surface and divide into 4 pieces. Press each piece flat with your hands. Place 1 tablespoon of plum jam in the middle. Squeeze the dough over and form into dumplings. Place with the seam down on the floured work surface or a baking tray, cover with a cloth and let the dumplings go for another approx. 20 minutes.

3. Spread dumplings with oil. Approximately Boil 150 ml of water. Place 2 dumplings next to each other in a steaming pan and cover with steam until low to medium heat for 20-25 minutes in steam. Remove the finished dumplings and warm on a greased baking sheet. Prepare remaining dumplings as well.

4. Heat 50 g butter, add poppy seeds and roast for about 1 minute while stirring. Pour poppy butter over the finished dumplings. Dust with powdered sugar.

Tip: If you do not use steam: Put water in a large pot. Spread the kitchen towel over so that a sink emerges. Tie with kitchen yarn. Cover with a curved lid and cook.

Kaiserschmarren with plum compote

Ingredients (4 people)

500 g plums, 3 tbsp + 50 g sugar, 1 cinnamon stick, 1 tsp cornstarch, 8 eggs, 1/4 l milk, 1 pinch salt, 200 g flour, 1 packet vanilla flavored sauce powder (for cooking), 4 tbsp butter, powdered sugar Dusting, mint to decorate

preparation

1. Wash the plums, pat dry, halve and stone. Boil the plum, 1/8 liter of water, 3 tablespoons of sugar and cinnamon stick, simmer for 2-3 minutes. Stir the starch and some cold water until smooth and add to the plums. Boil with stirring and simmer for 1-2 minutes. Remove cinnamon stick. Allow compote to cool.

2. Separate eggs. Beat the egg yolks, sugar, milk and salt until creamy. Gradually stir in flour and sauce powder. Beat the egg whites until stiff and carefully lift them under the egg mass. Heat 1 tablespoon of fat in a pan (20 cm Ø). Add 1/4 of the dough and fry until golden brown on both sides over medium heat. Divide the Kaiserschmarren into large pieces with the help of 2 forks and keep warm. Bake the rest of the dough as well. Sprinkle pancakes with powdered sugar. To give compote.

Meat plant with pepper dip

Ingredients (4 people)

200 g potatoes, 2 onions, 1 red pepper (about 200 g), 250 g sour cream, 1-2 tablespoons mineral water, salt, pepper, sweet-sweet pepper, 4 stalks sage, 500 g ground beef, 1 egg, 2-3 tablespoons oil

preparation

1. Wash the potatoes thoroughly and cook in boiling water for about 20 minutes.

2. Peel onions and finely dice. Clean the peppers, wash and finely chop. Mix sour cream and mineral water. Season with salt, pepper and paprika. Half of the onions and peppers, to 1 teaspoon for garnish, stir under the sour cream. Wash the sage, shake it dry, put aside a few leaves to garnish, finely chop the sage.

3. Drain the potatoes, quench and peel the peel. Put the hack, remaining onions, egg, chopped sage, salt and pepper in a bowl. Press the hot potatoes directly into the bowl through a potato press. Knead everything with the dough hooks of the hand mixer to a dough. Season again with salt and pepper. From the mince with wet hands 8 meatballs form. Heat the oil in a large pan and fry the meatballs in each side for about 4 minutes.

4. Garnish meatballs with sage garnished on a board. Dipped with diced peppers and powder sprinkle in a small bowl.

White sausage salad with radishes

Ingredients (4 people)

4 white sausages, 1 bunch of rocket, 1 bunch of spring onions, 1 bunch of radishes, 75 g of sweet mustard, 100 ml of light balsamic vinegar, salt, pepper, 1 pinch of sugar, 4 tablespoons of oil

preparation

1. Heat water in a pot (do not cook). Add sausages and let it rest for about 15 minutes.

2. In the meantime, clean the rauke, wash and drain in a sieve. Clean the spring onions, wash and cut into rings. Clean radishes (put aside a radish with garnish for garnish), wash and slice. Remove the sausage from the water, peel off the skin and slice the sausage.

3. Mix mustard and vinegar. Season with salt, pepper and sugar. Beat the oil underneath. Mix sausage, radishes, spring onions, roux and vinaigrette. Garnish garnished on a plate with radishes. It tastes of farmhouse bread.

Steamed noodles with cherries

Ingredients (4 people)

375 ml of milk, 250 g of flour, 6 tbsp of sugar, 75 g of butter, 1 egg, salt, 1/2 cube of fresh yeast, 1 glass of cherries, 1 packet of vanillin sugar, 1 heaped tablespoon of cornflour, mint to decorate, flour for the hands

preparation

1. Heat 125 ml of milk. Put the flour, 3 tablespoons of sugar, 50 grams of fat, egg and 1 pinch of salt in a mixing bowl. Crumble the yeast, dissolve with 1 tbsp sugar in the lukewarm milk and add to the mixing bowl. Knead with the dough hooks of the hand mixer to a smooth dough. Cover in a warm place for about 20 minutes.

2. Drain the cherries and catch the juice in a pot. Add vanillin sugar and bring to a boil. Stir the starch with 100 ml of water until smooth. Remove the pan from the heat and stir in the starch. Stir for about 1 minute while stirring. Add cherries and let cool.

3. Knead yeast dough with floured hands (dough is relatively soft) and form 4 equal sized dumplings. To cook the dumplings, place 250 ml of milk approx. 1 cm high in a coated, flat roasting pan or a large, flat pan with a well-closed lid. Add 25g of fat, 1 pinch of salt and 2 tablespoons of sugar and bring to a boil.

4. Put in the yeast dumplings, cover and cook for about 5 minutes over low heat. Then cook over medium heat for 5-10 minutes, until the liquid has evaporated. Lift the lid quickly so that no water falls on the dumplings. Arrange dumplings and cherry compote on plates, decorate with mint.

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