Liwanzen

First prepare a dampfl with a little milk, flour and yeast and let it rise covered in a warm place for half an hour. Mix the dampfl with the remaining ingredients to make an elastic yeast dough and let it rise again in a warm place until it has doubled in volume. Roll out the dough into Liwanzen (round dumplings) about 8 cm in diameter, and fry them in a well-greased Liwanzen pan with appropriate cavities or in a suitable small pancake pan until golden brown. Spread half of the Liwanzen with Powidl mixed with a little Slibowitz. For the other half, prepare a cream of strained curd cheese, egg yolk, lemon juice and sugar. Put one coated and one uncoated Liwanze together and sprinkle with icing sugar or cinnamon sugar. Serve with a side dish of stewed plums or stewed plums.

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