Summary

Ingredients

• 300 g rye flour
• 200 g wheat flour
• 1 cube yeast, 40 g
• 250 ml milk
• some sugar
• 30 g butter
• salt
• Fat for frying
• Flour for the work surface

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Instructions

1. Put both types of flour in a bowl, distribute the butter in flakes around the edge and sprinkle with salt. Warm the milk with the sugar, dissolve the yeast in it, add to the dough and knead thoroughly until it separates from the bottom. Cover and let rise for approx. 45 minutes.
2. Cut off small portions with a tablespoon, form flat cakes on a floured work surface and let them rise for another 20 minutes.
3. Heat the fat and bake the Schuxen in it while turning until golden brown, remove with a slotted spoon and allow to drain.
4. The Schuxen can be served with soups, roasts or goulash, or dusted with powdered sugar and served with fruit compote.