They are small and round and the best bit is biting into them and tasting the crunchy greaves (similar to pork crackling). Grammelpogatscherl are small dough rounds made out of yeast dough and grated greaves. They are a delicious snack which is often served with a glass of wine. It’s time to treat yourself!
- 350 g greaves/crackling (finely chopped)
- 30 g yeast
- 1 tbsp milk
- 450 g flour
- 1 egg
- 1 egg yolk
- 4 tbsp sour cream
- 30 ml white wine
- 1 egg (for glazing)
Directions for Grammelpogatscherl
- Firstly, finely chop greaves with a kitchen blender.
- To make the dough, make a pre-ferment – dissolve the yeast in a little luke-warm milk and flour and leave to stand in a warm place for approx. 20 minutes.
- Now mix the finely chopped greaves with the flour, beaten egg, egg yolk, sour cream and wine. Season with salt and pepper and knead to form a smooth dough.
- Roll out the dough, fold together and then roll out again. Repeat this several times. Fold the dough and then leave to rest in a warm place for a further hour.
- Flour the worktop and roll out the dough so it has the thickness of the back of a knife and cut out rounds using a cutter. Line a baking tray with baking paper and then place the rounds on the tray. Brush with beaten egg.
- Leave to stand again for approx. 20 minutes and then bake in a pre-heated oven at 190 °C/ 375 °F until golden brown.
To ensure the Grammelpogatscherl have their well-known crunchiness, leave a few larger greaves pieces in the dough.
JUST ONE MORE THING
You are a fan of greaves? Then try also our savoury Grammelknödel.