Bread Buttons
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g flour, half 405 and half whole rain
- 45 g toast, debarked, possibly also whole rain
- 25 ml water or mineral water
- 1 egg (s)
- salt
- 0.25 ¼ onion (s), finely chopped
- Parsley, finely chopped
- butter
Print Recipe
Pin Recipe Instructions
- Mix the flour with the eggs, mineral water and salt to form a thin dough. Dice the toast and fry lightly in butter with the onions. Pour under the dough and let it steep for at least 20 minutes, the longer the better. Then knead vigorously with your hands and add the freshly chopped parsley.
- Use teaspoons to put small cams in boiling salted water, if they float on top, let stand for a few more minutes, then skim off.
- Fry in butter to serve.
- The bread buttons taste wonderful with everything, which spaetzle and bread dumplings also taste good with. And - very few know them.
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