Schnitzel Spätzle

Ingredients

• 250 g flour
• 3 Tbsp liquid butter
• 125 ml lukewarm milk
• 2 tbsp sugar
• 20 g fresh yeast (0.5 cube)
• 1 egg yolk
• flour for dusting
• baking paper
• 350 g plums
• 3 tbsp sugar
• 0.25 tsp clove powder
• 1 tsp cinnamon
• 1 tbsp Cornstarch
• 30 g chopped almonds
• 3 Tbsp liquid butter

Instructions

1. 1.

   Whisk milk with 1 tbsp sugar and yeast until smooth. In a bowl combine flour, butter, remaining sugar, and egg yolk; pour in the yeasted milk and knead with an electric hand mixer’s dough hooks until a smooth dough forms. Cover and let rise in a warm place for about 45 minutes.

2. 2.

   Wash, halve, pit, and chop plums. Heat 3 tbsp water and steam plums over medium heat until liquid evaporates. Whisk cornstarch with cold water to make a slurry; add to plums, stir well, bring briefly to boil, sweeten with 2 tbsp sugar, then let cool.

3. 3.

   Roll dough on lightly floured surface into a rectangle about 20 x 30 cm. Mix 1 tbsp sugar with clove powder, cinnamon, and almonds; sprinkle over dough and spread plum compote. Roll dough lengthwise and cut into six strips. Place on baking sheet lined with paper, cover, and let rise for another 20 minutes. Melt remaining butter. Brush pastries with melted butter and bake in preheated oven at 200°C (medium) for about 25 minutes.