Baked Mice

For the baked mice, first heat about a third of the milk to lukewarm, but not too much, and crumble in the yeast. Pile some flour in a small bowl, make a well in the middle and pour in the milk. Sprinkle with a pinch of sugar and a little flour and let the dampfl rise.

Then mix the dampfl with the remaining flour, melted butter, remaining milk and sugar, rum, a pinch of salt, lemon zest and the yolks to a loose dough. Add raisins to taste and knead everything well until the dough is nice and smooth. In the end, it should come off the bowl well. Cover with a cloth and let rise in a warm place for at least ½ hour.

Meanwhile, for the custard, boil milk with sugar and custard powder according to instructions to make a custard. Pour in whipped cream and a small shot of rum, remove from heat and stir in the yolks. Cover and let stand, stirring occasionally to prevent a skin from forming.

Heat a generous amount of oil in a deep skillet. Coat a tablespoon with hot fat and place the dough in portions in the hot fat in the form of small dumplings. Bake until crispy on all sides, lift out and drain on paper towels. Arrange on plates and sprinkle with powdered sugar. Top the baked mice with the lukewarm vanilla milk.

Preparation Tip:

Baked mice also taste great with warm chocolate sauce or fruit sauce.

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