Drachena with rye flour
6 servings
30 minutes
Drachen with rye flour is a fragrant and hearty dish rooted in ancient European culinary traditions. This type of casserole combines the tenderness of eggs with the rich flavor of rye flour, creating an amazingly elastic and airy dough. Baking in the oven forms an appetizing golden crust, while the soft texture inside makes it particularly pleasant to taste. Drachen is served as a standalone dish for breakfast or dinner, often complemented with sour cream, fresh herbs, or salty additions. It serves as a good alternative to classic flour casseroles and delights with its simplicity of preparation. The warm and rich taste of rye flour gives the dish a special depth, while the airy texture makes it extraordinarily tender and appetizing.
1
Carefully grind the butter first, then the yolks with salt in different dishes until white.
- Butter: 50 g
- Egg yolk: 3 pieces
- Salt: 1 teaspoon
2
Whip the egg whites to stiff peaks.
- Egg white: 1 piece
3
Combine all parts and mix.
4
Gradually add the pre-mixed and sifted flour to the mixture and slowly pour in the milk, stirring continuously until you achieve an elastic liquid dough.
- Wheat flour: 1 glass
- Rye flour: 1 glass
- Milk: 2 glasss
5
Heat a deep pan, melt the butter in it, pour in the batter, and immediately place it in a well-heated oven on moderate heat for about half an hour.
- Butter: 50 g
