Summary

Ingredients

For the dough:

• 400 g flour
• 1 cup milk
• 1 cube yeast
• 1 egg (s)
• salt and pepper

For the vegetables:

• 200 g French beans, fresh
• 3 large carrot (s)
• 50 grams flour
• 50 g mararine
• 1 stock cube for liter liquid
• 1 dash vinegar
• 1 dash cream
• salt and pepper

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Instructions

1. The yeast dough must be made more than 3 hours before serving to allow sufficient rest. Mix together flour, salt and a little pepper. Warm the milk lukewarm and dissolve the yeast in it. Add to the flour with the egg and knead the dough by hand or with the kneading machine until smooth. Then let rise in a warm place for about 2 hours.
2. Then portion the risen dough into tennis ball-sized yeast buttons and let them rise for another hour.
3. In the meantime, prepare the vegetables. Cut off the ends of the beans and cut the beans into pieces approx. 3 - 4 cm long. Halve the carrots lengthways and slice about 3 mm thick. Put everything together in a saucepan and just cover with water. Add salt and simmer for 15 minutes.
4. Bring plenty of water to a boil in a large saucepan. After cooking, lower the temperature so that it no longer boils bubbly and insert the yeast buttons. The pot needs to be big enough that the yeast buttons don`t touch, even though they get bigger. Now let the buttons stand for 20 minutes with the lid closed. Do not lift the lid even briefly, but not at all!
5. Drain the vegetables after 15 minutes, collecting the cooking water. Now prepare a light roux with margarine and flour and pour enough of the broth over it while stirring with the whisk to make a creamy sauce. Dissolve the stock cube in it. Pour in the beans and carrots, add a little cream and season with salt, pepper and vinegar.
6. Take the yeast buttons out of the water and serve with the vegetables and sauce.
7. If you like, you can also serve a hearty paprika sausage with hot mustard.