Spreewald Buttermilk Yeast Lentils
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ cup buttermilk
- 30 g yeast
- 3 egg (s)
- 40 grams sugar
- 1 pinch (s) salt
- 250 g flour
- Oil, for frying
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 batch in a mixing bowl. Separate the eggs, whip the egg whites into very stiff snow. Add the egg yolks, sugar and salt to the yeast mixture 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 oil in a pan and gradually fry 12 yeast lentils on each side in the remaining oil until they are golden yellow. Keep the finished pizzas warm in the oven at around 50 ° C. Serve with cinnamon sugar or with applesauce and whipped cream.
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