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This recipe for Danish dumplings is without yeast. They are baked in a special kind of pan, shortly available in the shop. Serve drizzled with icing sugar.





  1. Mix flour, milk and cream together to a homogeneous mix.
  2. Stir in the egg yokes one at a time and then the lemon zest.
  3. Whip the egg white stiff and fold into the mix together with the salt.
  4. Melt the a knob of butter in each of the holes in the special pan and fill ¾ with the dough.
  5. When the dumpling is light brown on the bottom they are turned with for example a knitting needle.
  6. Bake for 5–6 minutes, turning frequently.
  7. Serve sprinkled with icing sugar, and with plenty of jam.