Bavarian steamed noodles with baked fruit compote
- 250 g mixed baked fruit
- 1
- 50 g Sugar
- 100 - 125 ml Milk
- 250 g flour
- 80 g Butter or margarine
- 1 Egg (size M)
- salt
- 1/2 cube (20 g) fresh yeast
- 150 g smoked streaky bacon
- flour
60 minutes
light
- 1.
- Cut the baked fruit into bite-sized pieces and soak in 1/2 liter of lukewarm water for at least two to three hours (preferably overnight) ichen. Cover and cook the baked fruit, cinnamon stick and sugar (except for one tablespoon) in the soaking water over low heat for ten minutes. Warm milk. Put the flour, 50 grams of fat, egg and a pinch of salt in a mixing bowl. Crumble the yeast, dissolve it in the lukewarm milk with the rest of the sugar and also add to the mixing bowl. Knead to a smooth yeast dough with the dough hook of the hand mixer. Cover and let rise in a warm place for 20 minutes. Knead the yeast dough with floured hands (dough is relatively soft) and form four equal-sized dumplings. Let rise on a floured kitchen towel for another 15 to 20 minutes. To cook, put water one centimeter high in a coated roasting pan or saucepan with a tightly fitting lid. Add the rest of the fat and a pinch of salt and sugar and bring to the boil. Put the yeast dumplings in, cover and ten minutes over low heatferment. Then switch to medium heat and finish cooking in five to ten minutes. In the meantime, dice the bacon and fry until crispy. When it starts to sizzle in the pot (liquid has evaporated) the steamed noodles are ready. They got golden brown 'feet'. Lift off the lid quickly so that no water droplets fall on the steamed noodles. Lift out the steamed noodles, tear open with a fork and spread the hot, fried bacon on top. Add baked fruit compote
- 2.
- Preparation time approx. 1 hour (without waiting time)
1 person approx.:
- 730 kcal
- 3060 kJ
- 14 g protein
- 44 g fat
- 69 g carbohydrates
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