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"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH


Remembering Our Danube Swabian Ancestors
     
 
Krammel-Pogatschen (Kraw-mel-po-gaw-tsh’n)

Submitted & Translated by Emma & Rudy Jobba, 30 Sep 2009

Translated from: Krammelpogatschen & photo.

  • 400 grams (15 Oz) of flour = 3 cups

  • 100 grams (3.5 oz) of butter = 7 tablespoons

  • 1 yeast - appx. 11/2" L X 1" W X 1/4" thick

  • 200  ML Milliliters  (7 - 8 oz) of milk = 3/4 cup

  • 200  Grams ( 7-8 Ounces ) of Krammel - Grieben = 14 tablespoons

  • salt & pepper to taste

Mix the flour, yeast, milk & butter to prepare the dough & knead it very well. Let the dough rest for about 30 minutes, then roll it out flat.

  • the Krammel (Grieben) shall then be spread out evenly onto the rolled out dough

  • now fold the dough in two & then roll it out flat again

  • with a sharp round Cookie cutter (or similiar) appx. 3 " in diameter, cut out the individual Pogatschen

  • on the top of each make a number of shallow cuts & then brush on ample egg white

  • following allow the Pogatschen to stand & rise from 15 to 20 Minutes

  • bake them at 180 degrees Celsius

The Recipe does not give the amount of time for baking.  In our case Emma decided to bake them till the top surface showed a medium brown color, appx. 20 minutes.

P.S. Emma periodically looked through the oven glass door to see how the baking condition was coming along.

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 2008]

 

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