Powidl-Liwanzen (Plum Jam Liwanzen - small, fried yeast pancakes)

A popular dessert from the Viennese cuisine are the “Powidl-Liwanzen“ – small, fried yeast pancakes with Powidl. Powidl describes a special kind of plum jam. Like the Liwanzen, it also originates from Bohemia. The combination of the two delicacies results in the Powidl-Liwanzen. For an ideal preparation a special cast-iron frying pan with round hollows is needed. Another possibility is to place metal rings in a usual teflon-lined pan. Successful Viennese cookery!

Serves: for 6-8 Liwanzen

Ingredients:

20 g (1/8 cup) melted butter
15 g (1/16 cup) yeast
20 g (1/8 cup) sugar (for the pre-dough)
180 ml (0,3 pt) milk (lukewarm)
130 g (1 1/8 cups) flour (fine)
2 egg yolks
2 egg whites
100 g (1/2 cup) butter
100 g (1/2 cup) plum jam
100 g (1/2 cup) sugar (for caramelizing)
1/2 pod vanilla (pulp)
1/2 lemon (rind, grated)
icing sugar (for dusting)
1 pinch salt

Preparation:

Dissolve the yeast, sugar and salt in the lukewarm milk. Stir in the sifted flour, making sure the batter is smooth. Then add the egg yolks, vanilla pod, lemon rind and melted butter. Cover, and leave to rise for 1 hour at room temperature. Whisk the egg whites until stiff and fold into the batter. In a "Liwanzen pan" (cast iron frying pan with round hollows), heat the butter and pour the batter into the hollows. (If you don't have a "Liwanzen pan", use metal rings about 6 cm (2 in.) Ø in a teflon-lined pan). Shake the pan so that the batter is evenly spread. Allow the Liwanzen to cook for about 5 minutes on one side, turn over and finish cooking.
Remove, and brush half of the Liwanzen with plum jam and sandwich with one without jam. Caramelize the sugar in a pan, and dribble over the Liwanzen. Serve dusted with icing sugar.

Enjoy with: Sweet wine