Sweet Schupfnudeln with apple compote and crème fraîche
Among other things you will need:
1. First cook the potatoes in their skins, rinse them with cold water and peel them.
2. mash the potatoes so that no solid pieces remain. Add the remaining ingredients and mix the mixture with a wooden spoon or your hands to form a smooth dough. Leave the dough to stand at room temperature for about 20 minutes.
3. Bring salted water to the boil in a large pot and place a large bowl of ice water and a plate of kitchen paper next to it. Quenching the cooked Schupfnudeln will prevent them from sticking together after cooking.
4. Take some of the dough out of the bowl and roll it into a roll about 30 cm long and 2 cm thick. Then cut off an approx. 1 cm piece of the roll and roll it with both floured, hollow palms into the typical Schupfnudel shape and put it directly into the boiling water. Do the same with the whole dough. As soon as the potato noodles are cooked, they float to the surface of the water. They can then be cooled briefly in ice water and drained on kitchen paper.
Put all the ingredients in a saucepan, bring to the boil and reduce the heat so that the mixture is still simmering gently. Stir from time to time. Set the pot aside as soon as the apple pieces are still slightly firm to the bite and some of them have cooked to a puree. Then season the compote to taste.
Melt the butter in a pan, stir in the other ingredients and fry the breadcrumbs over a medium heat until lightly browned. Now add the Schupfnudeln and mix with the breadcrumbs so that they stick to them.
Mix all the ingredients together and arrange the Schupfnudeln with the apple compote and the crème on a plate.