Mehlbuttel – a delicious recipe with eggs, sugar, butter, flour, salt, milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Beat egg yolks with sugar. Add salt and milk. Stir in sifted flour (all at once) and beat until smooth and free from lumps. Add melted butter and egg whites that stand in peaks.
2
Dip a tea towel in boiling water, then into cold water. Wring dry and place in a pan with edges of cloth hanging over the edge.
3
Pour the dough into cloth and tie 1 1/2-inches above dough to allow expansion, be sure to tie firmly.
4
Have a large kettle of rapidly boiling water ready.
5
Gradually ease mehlbuttel into kettle and keep boiling constantly for 1 1/2 hours. Remove from water at once. Cut string and ease nice plump mehlbuttel onto a platter. Cut with heated knife. Serve with cooked ham and prune or raisin sauce.
6
Flavor with a stick of cinnamon sugar
7
and lemon juice. If you wish, a bit of wine may be added.
8
Thicken the sauce with cornstarch.
632
kcal
Calories
38
g
Fat
50
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 or 6 eggs (separate yolks and whites), 1 tsp. sugar, 1/2 c. melted butter, 1 c. flour (for each egg used), and more.
Yes, Mehlbuttel falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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