Mehlbuttel
A traditional German savory steamed pudding with rich flavors, served with ham and fruit sauces, perfect for festive occasions or hearty family dinners.
Ingredients
Instructions
- Beat egg yolks with sugar. Add salt and milk. Stir in sifted flour all at once and beat until smooth and free from lumps. Fold in melted butter and egg whites that stand in peaks.
- Dip a tea towel in boiling water, then into cold water. Wring dry and place in a pan with edges of cloth hanging over the edge.
- Pour the dough into the cloth and tie 1 1/2 inches above the dough to allow expansion, tying firmly.
- Have a large kettle of rapidly boiling water ready.
- Gradually ease the prepared cloth with dough into the boiling water and keep boiling constantly for 1 1/2 hours. Remove from water immediately after cooking.
- Cut the string and carefully ease the plump mehlbuttel onto a platter. Cut with a heated knife.
- Serve with cooked ham and prune or raisin sauce.
- Flavor the sauce with a stick of cinnamon, sugar, lemon juice, and optionally a bit of wine. Thicken the sauce with cornstarch.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten to stiff peaks before folding them into the mixture. If you don't have butter, you can substitute it with a neutral oil like canola. To save time, you can use a kitchen mixer to combine ingredients instead of mixing by hand. Serve with a side of Chocolate Mint Ice Cream for a refreshing contrast.
Serving Suggestions
Mehlbuttel is delicious served warm with cooked ham and a sweet prune or raisin sauce. For a complete meal, consider pairing it with a fresh salad or roasted vegetables. It also pairs beautifully with Low-Calorie Ambrosia for a delightful dessert.
Storage & Reheating
Leftover mehlbuttel can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently steam or microwave it in short intervals, ensuring it remains moist. Avoid reheating at high temperatures to prevent it from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Mehlbuttel contains roughly 491 calories, with 10g protein, 97g carbohydrates, and 9g fat. It is an excellent source of vitamin C (61% of the Daily Value), iron (32% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1951mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make mehlbuttel ahead of time?
Yes, you can prepare the mehlbuttel and store it in the refrigerator for up to 24 hours before cooking. Just ensure it's tightly wrapped to prevent drying out. When ready to cook, bring a pot of water to a boil and drop the wrapped dough in for the recommended cooking time.
What should I do if my dough is too thick?
If your dough seems too thick, you can add a bit more milk, one tablespoon at a time, until you reach a smoother consistency. It's important to incorporate the flour gradually to avoid lumps, so be cautious when adjusting the liquid.
Can I use a different type of flour?
While all-purpose flour is recommended for mehlbuttel, you can experiment with cake flour for a lighter texture or whole wheat flour for added nutrition. Just keep in mind that the consistency may vary, and you might need to adjust the liquid accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).