The "Rhöner Hutzelklöße" / Pear Dumplings consist mostly of dried pear slices in addition to a yeast dough. These dumplings were traditionally prepared on the Sunday after Ash Wednesday, on the so-called "Hutzelsonntag" in the German Region of the Rhön, and served warm with baked fruit juice or brown butter. However, they also taste good at any other time of the year, whether as a main course or as a dessert.
500 grams strong wheat flour or spelt flour
21 grams of fresh yeast
125 millilitres milk, lukewarm
3 tablespoons raw cane sugar
1 pinch of sea salt
2-3 eggs
3 tablespoons of butter
200 grams of dried pear slices (hutzels)
1½ litres of water
Additional butter, melted and lightly browned
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