Sweet Schmalzkipferl
Time
Preparation time: 20 min.
Cooking or baking time: 10 min.
Rest period: 1 hour
Total preparation time: 1 hr. 40 min.
I'll show you how to make sweet lard with lots of cream. The recipe comes from Hungary. Everyone I offered the Kipferl first smirked when he heard that lard was in it. I have always said so before, because not everyone likes lard.
But the taste of it always conjured everyone a surprising look in the face and a Hmmm! ... Schmalteig is that? They just taste super juicy. Are pretty mellow and keep about 2 weeks in a tin at room temperature.
The recipe is for about 50 Kipferl. If you want to try it with a smaller amount, just divide the ingredients by 5.
ingredients
Dough for the Schmalzkipferl: approx. 50 pieces:
- 300 g of lard
- 500 g flour smooth
- 5 yolk
- 250 g of cream
- 1 teaspoon Baking powder
- 1/3 teaspoon salt
- ½ tsp vinegar
- 80 icing sugar
- 1 egg with milk bubbles for brushing
Powidlfülle / plum:
- Jam (eg Powidl or others that has been boiled thick)
- 1 tsp per kipferl is enough
Nut filling:
- 200 g of sugar
- 5 egg whites
- 250 grams of walnuts
Poppy seed filling:
- 200 g of sugar
- 5 egg whites
- 250 g of poppy
preparation
Dough:
- Lard is stirred foamy with icing sugar.
- Yolks are stirred individually.
- Then the cream is added.
- The baking powder, salt and flour are finely sieved and mixed well.
- All ingredients are mixed with the blender and then put in the fridge for about 1 hour.
Nut or Poppy Seed:
Beat the egg whites with sugar until stiff. Undergo nuts or poppy seeds. For the Kipferl you need about 1 tsp full of the filling.
crescents:
- After one hour in the refrigerator, divide the dough into 5 parts.
- Leave 1 piece and it will be processed straight to Kipferl. The other parts stay in the fridge.
- The work surface is floured.
- A portion of the dough is formed into a ball and then rolled with the rolling pin to a flat about 5 mm high circle. This is then divided with a dough wheel or knife into 4 parts, so halve once and halve the halves again. Then divide everything again so that you get 8 parts at the end.
- These parts are then coated with milked egg.
- On the outside is 1 teaspoon of the fullness, z. B. Powidl.
- Open from the outside inwards and cover the jam with the dough.
- Then roll up to the top.
- Put on a baking sheet with baking paper and brush the Kipferl with sprinkled egg milk as well.
- Bake lightly at about 180 degrees, then they stay nice and juicy. By, they should be natural!
Tip for balancing the dough:
Flour is needed when balancing always a portion, because the dough is quite soft. I then make it so that I put one half of the dough over the rolling pin and put flour on the work surface and on the other half as well. On top of it is also flour, which I rub with the palms on the surface. (It's not easy to explain, it would be easier to explain in a video.)
Tip Kipferl, Polsterzipf or Dumpling:
If the work with the Kipferln is too time-consuming, you can also make dumplings out of it. Either cut squares or rectangles.
Please, however, necessarily with egg milk before folding fold.
P.S.:
You can also prepare the dough without sugar. In the original recipe it was without sugar and without vinegar. I just felt like it if someone asked why.
I wish you good luck and I am sure that everyone will be surprised by the very good taste and consistency of Kipferl.
Oh, and to use the protein remnants, I have set 2 tips here, if you have chosen as I have the jam variant.
Today I made the nut slices with 6 egg whites. She was very good.
//www.thefruitandflowerbasket.com/eiweiss-reste-verwerten-und-dazu-passende-rezepte-a54516/
//www.thefruitandflowerbasket.com/obstkuchen-mit-eiweiss-resten-herstellen-a54574/
Best regards!
