Bohemian Dalken
Ingrediënten
Ingredients for 4–6 Servings
- 1 cup 125 g Flour
- 4 tsp 10 g Yeast
- 3 tbsp 40 g Granulated sugar Dash of salt
- 1 tbsp 15 g Butter
- 1 cup 250 ml Milk, lukewarr
- 1 Egg
- 1 Egg yolk
- 2 Egg whites Butter for the pan
- 9 oz 250 g Lingonberry compote (see p. 182)
- Confectioner’s sugar for dusting
For the Quark Cream
- 10.5 oz 300 g Quark
- 1 Egg
- ⅓ cup 80 g Granulated sugar
- Zest of 1 orange
- 1 tbsp Raisins
- 1 Egg white
- 1 tbsp Granulated sugar for the egg white
Instructies
- Put the flour in a bowl.
- Dissolve the yeast in some lukewarm milk, stir into the flour, and let rest for 10 minutes.
- Mix salt, melted butter, the rest of the milk, the egg, egg yolk, and 1 tablespoon (!
- ) of the sugar with the starter dough and let rest for 1 hour.
- Beat the egg white to stiff peaks with the rest of the sugar and fold into the batter.
- For the quark cream, mix the quark, egg, granulated sugar, orange zest, and raisins.
- Beat the egg white to stiff peaks with sugar and fold in.
- Butter the dalken pan (or aebleskiver pan).
- Heat the pan on medium and fill the depressions with dalken batter.
- Fry each side for about 3 minutes, until light brown.
- Place two dalken on each plate with a spoonful of lingonberry compote and quark cream on top and cover with dalken.
- Dust with confectioner’s sugar and serve.
Notes / Tips / Wine Advice:
If you don’t have the right pan, you can make dalken in a regular frying pan, as long as you have egg rings.
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