Bohemian Liwanzen
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 g butter
- 10 g yeast
- 160 ml milk, lukewarm
- 120 grams flour
- 1 egg (s)
- 0.5 ½ vanilla pod (s)
- 0.5 teaspoon ½ lemon (s) - zest, grated
- 15 g suar
- 1 pinch (s) salt
- 80 g clarified butter
- 8 teaspoon plum jam (Powidl)
- 1 cup crème fraîche
- 80 g clarified butter
- 4 tablespoon powdered sugar
- 1 teaspoon cinnamon
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in the milk and stir in the sifted flour until smooth. Melt the butter in a small saucepan, meanwhile separate the egg. Stir the egg yolk, butter, vanilla pulp and lemon zest into the flour, milk and yeast mixture. Cover and let the dough rise for about 1 hour at room temperature.
- Then beat the egg whites with sugar and salt until stiff and fold into the dough.
- Preheat the oven to 200 ° C.
- Heat the clarified butter in a Liwanze pan (looks similar to a fried egg pan, with circular indentations - for the gas stove these are even spherical, I got mine from the flea market) and pour the batter into the indentations in portions. When the Liwanzen are golden brown from below, turn with a fork and bake in the oven in 5 minutes. Mix the powdered sugar and cinnamon. Spread liwanzen with 1 teaspoon each of plum jam (Powidl) and crème fraiche and serve lightly dusted with cinnamon powder.
- If you don`t have a Liwanzen pan: You can also just bake small, not so thick yeast pancakes. That doesn`t detract from the enjoyment.
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