Description
Die süßen Mohnnudeln schmecken vor allem Kindern garantiert. Ein tolles Rezept für eine köstliche Süßspeise sind Schupfnudeln mit Mohn und Zucker. Schnelle und Einfache Mohnnudeln Rezepte.
Ingredients
Scale
- 0.5 Biozitronenschale (half an organic lemon peel, grated)
- 1 Teelöffel Butter
- 20 g Butter (geschmolzen)
- 1 Ei
- 40 g glattes Mehl (all-purpose flour)
- 30 g Mohn (poppy seeds)
- 20 g Staubzucker (powdered sugar)
- 125 g Topfen (Quark or farmer’s cheese)
- 1 Päckchen Vanillezucker
- 50 g Weizengrieß (semolina)
- 1 kleine Prise Salz
Instructions
- In a large mixing bowl, combine the Topfen (Quark) with 1 teaspoon of butter, the packet of vanilla sugar, the grated lemon zest, egg, and a small pinch of salt. Use a whisk or a hand mixer to mix everything together until the mixture is smooth and well combined.
- Add the semolina and all-purpose flour to the mixture. Stir the ingredients together using a wooden spoon or spatula until a soft dough forms. Be careful not to overmix. Once the dough is formed, cover the bowl and let the dough rest in the refrigerator for about 15 minutes. This allows the semolina to absorb moisture and helps the dough firm up, making it easier to shape.
- Meanwhile, bring about 1 liter of salted water to a boil in a large pot. Prepare a clean work surface by lightly dusting it with flour.
- Once the dough has chilled, transfer it to the floured surface. Using your hands, roll the dough into a long, even log about the thickness of your thumb. Use a sharp knife or dough scraper to cut the log into pieces about 1.5 cm thick.
- Take each piece of dough and, using your palms, roll it into small, short, tapered noodles (Schupfnudeln) by gently pressing and rolling so they have thicker centers and pointed ends. Repeat with all dough pieces until all Schupfnudeln are shaped.
- Carefully place the shaped noodles into the pot of boiling salted water. Reduce the heat to a gentle simmer and let the noodles cook for about 7 minutes. The Schupfnudeln are done when they rise to the surface and have a firm, yet tender texture.
- While the noodles are cooking, melt 20 grams of butter in a large nonstick skillet over medium heat. Add the poppy seeds and powdered sugar to the butter, stirring constantly, and toast them gently for a couple of minutes until fragrant and the mixture is well combined. Be careful not to burn the poppy seeds.
- Once the Schupfnudeln are cooked, use a slotted spoon to remove them from the water. Let them drain briefly in a colander or on a clean kitchen towel to remove excess water.
- Transfer the drained Schupfnudeln directly into the skillet with the poppy seed and sugar mixture. Gently toss and roll the noodles in the mixture until they are evenly coated on all sides.
- Arrange the poppy seed noodles on serving plates. Optionally, sprinkle with a bit more powdered sugar before serving. Serve immediately while warm, optionally with a side of applesauce.
Notes
As a side, applesauce is a classic accompaniment to Mohnnudeln and complements the sweet, nutty flavors perfectly. For best results, use fresh, high-quality poppy seeds and grind them if possible for a more intense flavor. These noodles are best enjoyed fresh and warm.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 450-600
- Sugar: 12-16g
- Sodium: 600-900mg
- Fat: 15-25g
- Saturated Fat: 6-11g
- Carbohydrates: 70-90g
- Fiber: 3-6g
- Protein: 15-25g
- Cholesterol: 30-80mg