Yeast Buttons
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g wheat flour, type 405 instant
- 1 cube yeast
- 250 ml milk, lukewarm
- 10 g suar
- 1 egg (s)
- 100 g butter
- 1 pinch (s) salt
- 5 tablespoon breadcrumbs
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast and sugar in lukewarm milk. This is best done in a cup with the help of a teaspoon.
- Put the flour in a bowl, make a well in the middle. Pour the yeast-milk mixture into the well. Add the egg, 60 g liquid and cooled butter and the salt.
- Knead well until a compact ball of dough forms. Cover the bowl, e.g., with a plate or a cloth. Let rise for 30 minutes.
- Roll out the dough into a long, evenly shaped sausage (or several). Cut off even pieces and shape them into balls - in such a way that around 40 dumplings are made.
- Bring lightly salted water to the boil, add the yeast dumplings and cook for about 20 minutes with the lid closed. Do not open in between. The yeast dumplings could collapse.
- In the meantime, melt 40 g butter and stir in the breadcrumbs well and let them brown. Take out the cooked dumplings and roll them in the browned breadcrumbs, breading them with it, so to speak.
- Goes well with roasts, sauerkraut, and sour beans.
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