kneukels - knuckles
25 cl milk
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.
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.
500 g patisserie flour
50 g sultanas
25 g fresh yeast
25 cl milk
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.
kneukels - knuckles
500 g patisserie flour
50 g sultanas
25 g fresh yeast
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
