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Dithmarscher Mehlbeutel (steamed yeast dumpling)
A German classic from Schleswig-Holstein: in Dithmarschen the big Mehlbeutel counts as festive food, served in times past with bacon and smoked pork loin, though today it is usually sweet. A light yeast dough with raisins cooks in a cloth over steam into one large, cotton-soft dumpling that comes to the plate in thick slices with melted butter or margarine, cinnamon sugar and warm cherries. Serves 4.
Kochzeit
95 min
Portionen
4
Zutaten
14
Nährwerte
pro Portion1030 kcal
Kalorien
18 g
Eiweiß
30 g
Fett
165 g
Kohlenhydrate
Zubereitung
- 1
Mix the flour with the dried yeast, the sugar and the salt in a large bowl. Add the lukewarm milk, the eggs and the soft butter or margarine and knead everything into a smooth, soft yeast dough.
- 2
Knead in the raisins and leave the dough to rise, covered, in a warm place until it has visibly grown.
- 3
Flour a clean tea towel generously, lay the dough in it and tie the cloth loosely, so that the dough still has plenty of room to rise.
- 4
Heat plenty of water in a large pan. Suspend the bag so that it floats freely in the water without touching the bottom and cook it at a gentle simmer with the lid on.
- 5
Drain the sour cherries, catching the juice as you go. Bring the juice to the boil with the sugar for the cherries, stir in the cornflour slaked with a little cold water and warm the cherries through in it.
- 6
Melt the remaining butter or margarine. Mix the sugar for sprinkling with the cinnamon.
- 7
Turn the Mehlbeutel out of the cloth, cut it into thick slices and drizzle them with the melted butter or margarine. Sprinkle over the cinnamon sugar and serve the warm cherries alongside.
