Sønderjian apples from Tønder

Ingredients for Sønderjian apples from Tønder

Instructions for Sønderjian apples from Tønder

To prepare the Sønderjian apples from Tønder recipe, please follow these instructions:

Stir yeast out for approx. 38 degree warm milk.
Share the eggs, the flowers in a bowl and the whites in another.
Bring sugar into the egg yolks and stir into an egg scoop.
Pist egg whites into a stiff mass.
Add the egg nap into the yeast, milk and margarine, add flour and cardamom and whip the dough together.
Turn the stiff eggmill into the dough and to the dough for raising for approx. 20 min when the mass is without lumps of egg whites.

The bags are placed in a pan of 2 dl. Water and bring to a boil. Stir regularly in the pan.
Bring more water in a little bit, until it produces a rough version of pork cream.

Melt the pork and margarine into a small saucepan so it is ready for baking.