kneukels - knuckles

2 eggs pinch of salt butter brown sugar
The knuckles. Remove a few tablespoons from the lukewarm milk and dissolve the fresh yeast in it. Sieve the flour, make a well and pour in 2 beaten eggs and a pinch of salt. Knead and add the dissolved yeast and the rest of the milk. Finally knead sultanas soaked in water (or rum) through the dough. Spoon balls of the dough and make them nice and round. Place them on baking paper, far enough apart and cover with a clean kitchen towel. Put the dish away for an hour in a warm place to rise. Bring a kettle with water to the boil. Immerse the knuckles with a piece or four at a time and let them boil for about ten minutes. Put them away warm until use. The sauce. Dissolve brown sugar in some water. Leave to caramelise slightly. Mix with melted butter to a caramel sauce. Place the knuckles on plates, pour over the sauce and serve warm.
Variant: the Dutch variant on the knuckles is Jan in the bag. The dough ball is wrapped in a muslin or linen bag and put away to rise. Then the bag goes into the kettle to cook. At the table, the dumpling is divided into slices and poured over the plates with the sugar sauce. Jan in the bag is often made with a mixture of wheat flour and buckwheat flour. If you want to make this variety, pay attention: the bag has to be wet and the inside pollinated with flour. Do not bind too tightly, so that there is room for the dough to rise.
500 g patisserie flour 50 g sultanas 25 g fresh yeast 25 cl milk
This recipe dates back to the war years '14-'18 or even before. It was the dessert par excellence for special occasions, such as end-of-year parties or birthdays, especially in poorer families.
Belgian Cuisine
Creative Cooking the fiery passion

taste and tradition

2 eggs pinch of salt butter brown sugar
The knuckles. Remove a few tablespoons from the lukewarm milk and dissolve the fresh yeast in it. Sieve the flour, make a well and pour in 2 beaten eggs and a pinch of salt. Knead and add the dissolved yeast and the rest of the milk. Finally knead sultanas soaked in water (or rum) through the dough. Spoon balls of the dough and make them nice and round. Place them on baking paper, far enough apart and cover with a clean kitchen towel. Put the dish away for an hour in a warm place to rise. Bring a kettle with water to the boil. Immerse the knuckles with a piece or four at a time and let them boil for about ten minutes. Put them away warm until use. The sauce. Dissolve brown sugar in some water. Leave to caramelise slightly. Mix with melted butter to a caramel sauce. Place the knuckles on plates, pour over the sauce and serve warm.
Variant: the Dutch variant on the knuckles is Jan in the bag. The dough ball is wrapped in a muslin or linen bag and put away to rise. Then the bag goes into the kettle to cook. At the table, the dumpling is divided into slices and poured over the plates with the sugar sauce. Jan in the bag is often made with a mixture of wheat flour and buckwheat flour. If you want to make this variety, pay attention: the bag has to be wet and the inside pollinated with flour. Do not bind too tightly, so that there is room for the dough to rise.
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kneukels - knuckles

Directions Ingredients Belgian Cuisine taste and tradition
500 g patisserie flour 50 g sultanas 25 g fresh yeast 25 cl milk