Airy bread dumpling hops

Name: Airy bread dumpling hops
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 10-12 Bread roll (from the previous day; 600 g); 3 Onions; 3 TABLESPOONS Butter; 350 ml Milk; 7-10 Tbsp salt, nutmeg, pepper; 1 collar Parsley; 4 Eggs (Gr. M); 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

Baked in mini-ball cake tins, we hardly recognize the dumpling side dish! Perfect with all dishes with lots of sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

10-12 Bread roll (from the previous day; 600 g)
3 Onions
3 TABLESPOONS Butter
350 ml Milk
7-10 Tbsp salt, nutmeg, pepper
1 collar Parsley
4 Eggs (Gr. M)
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cut the rolls into small cubes and place them in a bowl. Peel and finely dice the onions. Heat butter in a pan. Steam onions in it until translucent. Add milk and heat up. Season with salt, nutmeg and pepper. Pour the milk mixture over the rolls and let them steep for about 15 minutes. Wash and finely chop the parsley. Separate the eggs. Add egg yolk and parsley to the rolls and knead well.
2
Grease the hollows of a ring cake tin (six hollows; each containing approx. 175 ml) well and sprinkle with breadcrumbs. Beat egg white and 1 pinch of salt until stiff. Fold 2 portions into the breadcrumbs. Spread half of the mixture into the wells and press down lightly. Keep the rest of the mixture cold. Bake in a hot oven (electric oven: 200 °C/circulating air: 180 °C/gas: see manufacturer) for 25-30 minutes.
3
Take it out, let it cool down a little and then fall. Clean the baking tray, grease again and sprinkle with breadcrumbs. Spread the rest of the breadcrumbs in it and bake in the same way. Briefly heat the ring cake in the oven before serving. Serve with goulash.