Nut-Nougat-Dumplings from the Gasthaus zur Dankbarkeit
11.03.2015
6 Servings
- ¼ l milk
- 60 g butter
- 80 g semolina
- 2 eggs, 1 egg yolk
- 110 g bred crumbs, 1 TBL sugar
- 1 teaspoon vanilla sugar
- ca. 50 g nougat
- ca. 150 g ground nuts
- Bring milk and sugar to a boil, stir in semolina and cook until it thickens. Remove pot from the fire and allow cooling down a bit. Stir in egg yolks and eggs and add bread crumbs. Form a roll and allow resting for 2 hours.
- Cut the nougat into small dices and keep cool. Cut pieces from the dough roll and press. Wrap nougat with the dough and from dumplings. Let the dumplings simmer in salted water at low heat for about 8–10 minutes until done, roll in grated nuts and serve with fruit purée.
Another favourite recipe which goes perfectly well with Ruster Ausbruch.
Weinbegleitung