Heiziacher noodles

A traditional farmer's recipe

This delicious recipe has been handed down for generations in the family of my grandmother-in-law Midi (who is 95 years old). The name
"Heiziachernudeln" originated from an old tradition that is deeply rooted in the history of farmers. In the past, hay had to be brought down to the valley in winter, which was collected from the mountain meadows in summer and stored in the hay barns. Sledges were used to pull the hay down the mountain. The "Heiziachernudeln" were a sweet treat that was particularly popular at that time
and promised quick refreshment during work. These "noodles" therefore have a long history that takes us back to a time of simplicity and pure enjoyment.

Ingredients yeast dough

• 625 g wheat flour 700 (or spelt flour 700)
• 250 g lukewarm milk
• 40 g fresh yeast
• 100 g sugar
• 7 g salt
• 1 egg
• 100 g butter at room temperature

Filling ingredients

• Poppy seed
• Bröseltopfen (dry, crumbly quark)
• Lemon zest
• Cinnamon
• Sugar
• Cranberry jam
• Rum (optional)
• According to Midi, you don't need a scale here. Trust
• simply follow your instincts and dose the
• Ingredients to your own taste.

Preparation

Place the flour in a large bowl, make a well in the middle and crumble in the yeast for the "Dampfl", add a pinch of sugar and mix with half a cup of lukewarm milk, cover with flour and leave to rise for 10 minutes. Then knead the Dampfl with all the other ingredients into a smooth dough, cover and leave to rest in a warm place for about 30 minutes. Place the yeast dough on a wooden board, knead and leave to rest for another 15 minutes. Then carefully divide the dough into fist-sized pieces, shape into small circles and pull apart slightly. Place a tablespoon of the filling on each circle before sealing the dough by pressing the edges together. Place the pasta, sealed side down, on the wooden board and cover with a cloth. Leave to rest for a while so that the Heiziacher pasta rises a little more.

Then brush with beaten egg and bake in hot clarified butter or oil until golden brown. It is important to ensure that the edges of the pasta are well sealed so that the filling does not leak out during baking. Heiziacher noodles are not only a treat for the palate, but also a piece of history that comes to life on the plate.