On the very last minute my second review of a wine rally the organizer Thomas of the wine blog , who also had the beautiful idea for the wine rallies are now their 22igste edition celebrates :
Obbarer Dambnudle un Woisoos
Our Dambnudle have a salty crust and they are made (recipe from Ruth)
about 10-12 pieces
1 cube yeast
1kg
flour 1 / 2 L of warm milk 2 eggs
1 / 2 tablespoon sugar 1 tablespoon salt
1 excess oil
cookware:
large, heavy iron pan / pot with lid
If the lid does not close properly a kitchen towel around the lid handle, to make a seal and prevents any condensation drips back to the Dambnudle and is ugly stains.
From the ingredients into a stiff dough prepared and well work until it bubbles. The
Dambnudle parting and well, walking up the dough is smooth.
"walk" to cover and keep warm (approx 20 min)
in the pan oil (good soil covered)
salt
1 cup water
boil When the oil-water mixture, the formed Dambnudle using fast, medium heat ( about 15 min, the last 5-6 min less heat), remove the lid on any more () and if it cracks in the pan (sizzle) they are done. But now comes the crucial
: the Woisoos
For Woisoos mer need:
60 grams potato flour
1-2 eggs 125 gr sugar
some wine
Mix the ingredients until sugar dissolves
1 / 2 liter of wine, Riesling semi-dry ( exceptionally )
heat (not boil) and stir in the egg mixture, until it becomes foamy
and rising,
off the heat ... . ferddisch lukewarm to eat de Dambnudle
We eat the Dambnudle but also very happy Kadoffelsupp , is the recipe for
There is even a is the local carnival association Obbarer to this specialty ( Dambnudle ) named ... KOD but that is another story.
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