Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Schuxen can be served as an accompaniment to meat dishes or with sauerkraut or sprinkled with sugar with compote.