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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl dissolve the yeast in 1/4 cup of the warm milk. Add it to 2 cups of the flour and mix. Let rise, covered, for 1 hour. | 2. After an hour, melt 1 and 3/4 cups of the butter in a saucepan and add to the flour mixture with the remaining 4 cups of flour, the remaining cup of the milk, egg yolks, sugar, sherry, salt, and vanilla. | 3. Beat well with a spoon or an electric mixer and let rise again, covered, in the mixing bowl for another hour. The dough will be very soft. You can also refrigerate the dough for several hours and let it return to room temperature before continuing. | 4. Flour a board and roll the dough out 1 inch thick; cut circles with a small biscuit ring or cookie cutter, 2 inches in diameter. | 5. Melt the remaining 1/4 cup butter in Dutch oven. Arrange one layer of the biscuit rounds on the bottom, touching, then make two more until you have used up all the dough. Allow to rise 45 minutes, covered, or until the dough has reached the top of the Dutch oven. | 6. Meanwhile, make the caramel sauce. In a saucepan mix 2 cups of the sugar with 1/4 cup of the water. Very gradually add the remaining water. Boil until smooth. Add the butter, syrup, cream, and vanilla. Continue boiling until thick. Set aside. | 7. To make the vanilla sauce, melt the butter in a small saucepan and add the flour, stirring constantly until the mixture bubbles. Then gradually add 1 cup of the milk or cream, stirring until thick. Add the sugar, brandy or rum, and vanilla. Set aside. | 8. After dumplings have risen for 45 minutes, bake, covered, on the bottom rack of a preheated 400-degree oven 45 minutes or until golden. Remove from the oven and keep warm. | 9. Ten minutes before serving, reheat the caramel sauce and pour over the cake. When the sauce has seeped through the dough, flip onto a serving plate. Cut in slices as you would a cake. | 10. Serve with the vanilla sauce or vanilla ice cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	2	packages		-	-	-	-
milk	1 3/4	cups	divided	966.0	23.268	9.618	100.12799999999999
purpose flour	6	cups	divided	-	-	-	-
butter	2	cups	unsalted	85.5	3.9285	2.6715	7.2
egg yolk	2			109.48	1.2206	5.3924	9.0236
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
sherry wine	1	tablespoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
sugar	2	cups		201.495	50.398999999999994	0.0	0.0
water	1/2	cup		0.0	0.0	0.0	0.0
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
maple syrup	1/2	cup		409.5	105.588	0.063	0.0945
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
vanilla	1	dash		12.095999999999998	0.5313	0.0025	0.0025
butter	2	tablespoons	unsalted	85.5	3.9285	2.6715	7.2
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
milk	1	cup		148.84	11.6632	7.686	7.9788
sugar	1/2	cup		201.495	50.398999999999994	0.0	0.0
brandy				-	-	-	-
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.