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Schupfnudel Donuts

Difficulty: easy

Hengstenberg Logo

Utensils

Cutting board, knife, spoon, grill, barbeque tongs, bowl

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Sauerkraut Bavarian Style

Ingredients (4 persons)

400g      Schupfnudeln
150g   bacon
200g   Hengstenberg Mildessa Sauerkraut
4   eggs
200ml   heavy cream
8   Hengstenberg Burger Pickles
2 tbsp   butter
100g   breadcrumbs
   

Salt, pepper, nutmeg

Step 1

Cut the Schupfnudeln into two or three pieces with a knife. Cut the bacon into cubes.

Cutting board, knife
Schupfnudeln, bacon

Step 2

Fry the bacon in a pan or on a grill plate (plancha) under the grill, add the Schupfnudeln to the bacon and then the sauerkraut. Fry together and season with salt, pepper & nutmeg.

Grill, barbeque tongs
Schupfnudeln, Bacon, sauerkraut, salt, pepper, nutmeg

Step 3

Butter the donut molds and sprinkle with breadcrumbs, which should stick to the butter and later become a crispy crust.

Loosely place the Schupfnudel mix into the molds.

Donut molds, spoon
Breadcrumbs

Step 4

Mix the heavy cream with the eggs and mix well. Add the cream / egg mixture over the baked noodles and bake at approx. 180 - 180 degrees in the grill or oven for approx. 20 minutes. The whole thing works just as well in the oven.

Bowl, grill (oven)
Cream, egg

Utensils

Cutting board, knife, spoon, grill, barbeque tongs, bowl

RECOMMENDED PRODUCT

Sauerkraut Bavarian Style