Lilac Berry Soup with Buchteln and Snow Dumplings

Name: Lilac Berry Soup with Buchteln and Snow Dumplings
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 500 g Flour; 275 g Sugar; 7-10 Tbsp Salt; 1 egg (size M); 150 g Butter; 500 ml Milk; 1/2 cube (21 g) fresh yeast; 3 Apples (approx. 175 g each); 500 ml Elderberry pure 100 % mother juice; 1 Cinnamon stick; 20–25 g Cornstarch; 2 Protein (size M); 1 TEASPOON light balsamic vinegar; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

500 g Flour
275 g Sugar
7-10 Tbsp Salt
1 egg (size M)
150 g Butter
500 ml Milk
1/2 cube (21 g) fresh yeast
3 Apples (approx. 175 g each)
500 ml Elderberry pure 100 % mother juice
1 Cinnamon stick
20–25 g Cornstarch
2 Protein (size M)
1 TEASPOON light balsamic vinegar
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
For the bunch, mix flour, 75 g sugar and salt in a large mixing bowl. Add egg and 100 g softened butter. Warm 250 ml milk lukewarm, crumble yeast into it and dissolve it while stirring.
2
Pour into the flour mixture. Knead into a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 45 minutes.
3
Meanwhile peel apples, quarter them, cut out the core and cut the apple into slices. Put juice, 1 litre water, 75 g sugar and cinnamon stick into a pot and bring to the boil. Stir starch and 3-4 tbsp. water until smooth.
4
Pour into the boiling juice while stirring, bring to the boil. Add apple slices and simmer for about 2 minutes. Stir carefully several times. Remove from the stove.
5
Knead yeast dough with floured hands on a floured work surface. Form 8 equally sized dumplings from the yeast dough. Put them into a greased ovenproof dish and let them rise again in a warm place for about 30 minutes.
6
Warm 250 ml milk, 25 g sugar and 50 g butter lukewarm. Pour over the yeast dumplings. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes.
7
After about 15 minutes of baking time, cover the cakes with aluminium foil.
8
In the meantime, beat the egg whites, salt and vinegar until stiff, adding 100 g sugar. Beat until the mixture is shiny white. Bring water with 1 pinch of salt to the boil in a very wide saucepan.
9
Switch down to low heat. Cut out small dumplings from half of the beaten egg white mixture with a teaspoon, put them directly into the water and let them steep for about 5 minutes. Carefully lift them out with a ladle.
10
Process the remaining egg whites in the same way.
11
Take the cakes out of the oven and dust with icing sugar as desired. Soup tastes warm or cold with the Buchteln. Add egg snow dumplings directly to the soup or add them to the soup as desired.