Little Easter Sparrows – Diabetes

Stir milk with water and heat in a saucepan. Remove half of the liquid and let the crumbled yeast with the sugar dissolve in it. Sift the flour into a large enough bowl. Make an indentation in the center. Pour the dampfl into it and let it rise for about 15 minutes in a warm place with the lid closed. Add the light butter, the remaining liquid, a little liquid sweetener and a little salt. Knead until the dough comes away from the bowl. Let the dough rise in a warm place with the lid closed until it reaches about twice its volume. On a floured surface, knead one more time. Divide the dough into 10 on-the-spot portions, taking one small ball from each for the head. Form the remaining pieces into rolls and knot the dough strand once. Place the head in the middle. Press raisins into the dough as eyes, almond kernels as beak. Place spaetzle on a baking sheet lined with parchment paper, let rest another 10 min. Stir the egg yolk and brush the spaetzle with it. Bake at 180 °C for 15-20 min.

Bread units : 3.5

Tip: You can also use the large, meatier raisins instead of raisins!

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