For the steam: Take 1 cup of lukewarm milk (35°C) from the total quantity, stir in the sugar, yeast and 1 tablespoon of flour, cover and leave to rise.
For the dough: Mix the flour with the salt, make a well in the middle, pour in the yeast, stir in the egg yolk, rum, aniseed and butter. Add enough lukewarm milk to make a soft yeast dough. Now beat the dough until it bubbles (also works well in a food processor), cover and leave to rise in a warm place for 30 minutes. Cut your dough into quarters, form a 2 cm thick roll on the work surface, cut off 1 - 2 cm pieces, place loosely on a floured baking tray and cover.
In the meantime, heat the oil to 175 - 180°C. Carefully slide the nigels into the hot oil, bake until golden brown all over, stirring constantly, remove and drain well.
For the nut butter: Melt the butter slowly in a saucepan over a low heat and simmer gently until the typical nutty aroma develops (approx. 140°C). Remove from the heat and strain.
For the milk bath: briefly bring the remaining milk to the boil with 2 tablespoons of the powdered sugar. Briefly dip the nigels in it, arrange on a plate with poppy seeds, warm nut butter and the remaining powdered sugar.
Ingsante Nigelen have always been a festive dish at Christmas or Easter. The whole family gathers around the table with a large plate of nigelen in the middle. With a spoon in hand, a glass of milk and shining eyes. And don't be shy, the poppy seeds between your teeth make every smile all the more enchanting...
The team at Berggasthaus Goldried wishes you every success!
