Bayerische dampfnudeln

Yield: 6 servings

Measure 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
\N \N X Hot Milk
\N \N X Vanilla or Fruit Juice

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

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