Antonias Schuxen
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g wheat flour
- 250 g rye flour
- 50 g sourdouh
- salt
- some Milk
- 250 g low-fat quark
- Clarified butter, or oil for frying
Print Recipe
Pin Recipe Instructions
- Tip: Instead of sourdough made from 40 g yeast, 1/16 l warm milk and a little flour, stir a porridge and let it rise. The steam acts like sourdough.
- Sieve the flour into a bowl, make a pit in the middle and add the steam or the sourdough, cover with a little flour and let rise.
- Then mix with all the other ingredients to form a firm dough. Beat the dough with a wooden spoon until it bubbles and separates from the edge of the bowl. Then cover and let rise again in a warm place.
- Then the dough is rolled out on a floured board and cut into oval or round pieces, which are covered and left to rise again for a short time. Then bake these pieces of dough in hot fat until golden.
- Schuxen can be served as an accompaniment to meat dishes or with sauerkraut or sprinkled with sugar with compote.
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