Put the flour in a bowl, make an indentation in the middle. Crumble yeast into it, mix with a little flour, sugar and lukewarm cow’s milk to a liquid dampfl, let rise for half an hour.
Prepare the dampfl with the remaining dough ingredients to a yeast dough, beat vigorously with a stirring spoon until it separates from the sides of the bowl, let rise for 30-40 min.
Cut out balls with a damp spoon and bake in hot fat until golden. Sprinkle with fine sugar while still hot.
Author’s note: A traditional New Year’s Eve pastry, usually baked from yeast dough. On New Year’s Eve, punch was drunk for it.
Tip: Always use organic lemons for cooking, if possible!
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