Auendorfer Muetschele

Auendorfer Muetschele:

First, the white flour, yeast and milk to steam.

Then knead all the ingredients into a dough until it separates from the baking bowl. Then leave to rise.

Roll out to a thickness of one centimeter and cut out roundels with a small tupperware bowl. In the center then a coffee spoon rosehip pulp (sweetened) form. Brush the edges of the roundels lightly with egg white, fold them over (half-moon), press them together with a fork, brush them with egg yolk and place them once again on the baking tray. Then bake in a wood-fired oven at a low temperature for about

15-20 min.

Aunt Berta’s Hägemark recipe:

First “peak” the rose hips, then cut them in half, core them exactly (with a hairpin), wash them and put them in a (porcelain) baking dish in the cellar for 3-4 days. When all the rose hips are uniformly soft, pass them through a fine hair sieve. For half a kilo of rosehip pulp, you should add half a kilo of pounded sugar. To prevent the quantity from becoming too thick, add a small amount of apple juice. The pulp is heated to about 80 degrees , not quite to boiling, while stirring continuously, and then cooled down and stirred further. The pulp is then poured into canning jars and can be stored in the cellar for a good year, provided that airtight.

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