Buttermilk Lentils from Spreewald
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.5 ½ cup buttermilk
- 30 g yeast
- 3 egg (s)
- 40 g suar
- 1 pinch (s) salt
- 250 g flour
- 100 ml oil (linseed oil)
- cinnamon
- sugar
- applesauce
- cream
Print Recipe
Pin Recipe Instructions
- Heat the buttermilk in a lukewarm saucepan, remove from the stove and completely dissolve the yeast while stirring. Put this yeast mixture in a mixing bowl.
- Separate the eggs, whip the egg whites into very stiff snow. Add the egg yolk, sugar and salt to the yeast base in the bowl and stir in well. Sift the flour over it and stir in as well. Finally, put the egg whites on the dough and carefully fold in with a large whisk. Then cover and let the dough rise in a warm place for 1 hour.
- Heat a little linseed oil in a pan and gradually fry 12 yeast lentils on each side until they are golden yellow.
- Serve the buttermilk yeast lentils hot with cinnamon sugar or with applesauce and icing.
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