Schupfnudeln with browned butter and poppy seeds

dinner · ⏱ 110 min · 4 portions · 85.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

v4 · rb0e705f985 20260727Z1751 1.2 kg potato ½ tsp salt butter to taste poppy seed to taste ¾ tbsp oil 🔥 preheat oven to 250°C 🔥 ⏱ 45 min prick the potatoes and bake until cooked through 🔪 halve hot potatoes and scoop out the flesh 🌀 rice the potato flesh and spread out the mash 🍽 drizzle in egg yolks, sprinkle flour, nutmeg, salt and pepper, and bring into a dough 🔪 roll dough into long cylinders, cut into pieces, and shape torpedoes 🍳 boil very well-salted water and cook dumplings in batches for about 90 seconds until they float 🔪 drain and place dumplings on a tray and drizzle lightly with a little oil ⏱ 10-12 min brown the butter in a saucepan until nutty and browned 🌀 stir in poppy seeds and salt into the browned butter 🍳 ⏱ 4-5 min fry a quarter of dumplings in hot oil until well browned all over 🍳 warm the fried dumplings with the browned butter for a couple of minutes Schupfnudeln 🎉 3 pieces egg yolk 100 g flour ⅓ tsp nutmeg pepper to taste egg yolk, flour, nutmeg, pepper ¼ tsp salt ¼ tsp ½ tbsp oil quarter · ⅛ tbsp oil
https://flowcooking.luiten.family/en-us/recipe/592/schupfnudeln-with-browned-butter-and-poppy-seeds/