Bayerische dampfnudeln
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Compressed Yeast Cake |
| 1 | cup | Lukewarm Milk |
| ½ | teaspoon | Sugar |
| 2 | cups | All-Purpose Flour (approx.); sifted |
| 1 | each | Egg; well-beaten |
| ⅛ | teaspoon | Salt |
| X Hot Milk | ||
| X Vanilla or Fruit Juice | ||
Directions
BAYERISCHE DAMPFNUDELN
Combine yeast, ½ cup of the lukewarm milk, and sugar, and stir until the yeast is dissolved. Add the remaining lukewarm, flour, egg, and salt. Use just enough flour to make a very soft dough that will just hold its shape. Cover, and let rise at 85 F until double in bulk, Mold the dough into 12 biscuits, and place them, some distance apart, in a well-greased 9 X 13 X 2 inch baking dish. Let rise for 30 minutes. Pour in enough hot milk to come half-way up the sides of the biscuits, and bake uncovered for 30 minutes at 350F, or until a delicate brown and the milk has been absorbed. Serve at once with Vanilla or Fruit Juice Sauce.
This amount serves 6.
From: The Jewish Cookbook by Mildred G. Bellin