East Frisian Klütje
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500g flour
- 0.25 liter ¼ milk
- 1 egg (s)
- 40 g yeast
- 1 teaspoon sugar
- 1 tablespoon lard
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- First mix the yeast and sugar in a little lukewarm milk. Make a well in the middle of the flour and mix the flour with the milk, egg, lard, salt and the mixed yeast. Stir well and work into a smooth dough. Then let the dough rise in a warm place for about 30 minutes.
- Now comes the big trick with the flour putt: The dough is placed on a towel and then the towel is tied under the lid of a large saucepan.
- Water is brought to the boil in the pot and the lid with the dough bound in the towel is placed over it. But be careful: the dough must not hang in the water. Now the dough is cooked in steam for about 45 minutes. If the cloth is too complicated for you, you can also try the steamer insert in the (open) pressure cooker. It is only important that the water does not boil off. Top up if necessary.
- Of course you can also do that in a Klütjeform. This is greased, the dough is poured in and the Klütje is then boiled in a water bath for about 1 hour. Remove the finished Klütje from the mold and place on a plate.
- Eat boiled pears with a little thickened sauce as a tip.
- You can also add melted butter, vanilla sauce, sugar, syrup, or whatever you like.
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