Meissen fummel "My attempt number 5" (Meissner fummel)

Meissen fummel "My attempt number 5" (Meissner fummel)

Category: Culinary recipes

Kitchen: german

Ingredients
wheat flour	100 g
boiled water at room temperature	70 g
butter	15 g
vegetable oil	5 g
salt	pinch
sugar	2 pinches
straw

Cooking method

• Meissen fummel (German Meißner Fummel) is an original bakery product about 30 cm in size, made of thin unleavened dough. Fummel is Meissen's culinary attraction and protected trademark. It is a large ball of indefinite shape.
• According to legend, the Meissen fummel was invented by bakers on the personal instructions of the Saxon ruler Augustus the Strong, dissatisfied with the unscrupulous work of his couriers, who, returning from Meissen to Dresden, managed not only to lose mail, but also to break the famous Meissen porcelain. As the king suspected, the reason for this was the delicious Meissen wine, which is very difficult to resist, and it is unrealistic to carry the valuable cargo drunk in the current state of the roads. As a result, the king set a task for the bakers to come up with such fragile baked goods that only an absolutely sober courier could bring to Dresden. This is how the fummel appeared, which solved the problem of drunkenness among couriers, since since then they had to deliver these pastries from Meissen to Dresden safe and sound.
• In modern times in Meissen there is another tradition associated with this same fummel. The Feast of the Ascension of Christ in Germany is also the "Day of Men". On this day, men go for a walk. The route is laid so that on the way there are as many pubs as possible, where one could rest. In Meissen, it is customary to bring home fresh fummel after such a beer walk as proof that the man is not so drunk.
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• I found only one recipe (the second link in the note). In general, the recipe has been a state secret for three hundred years. Therefore, I didn’t work out the recipe, but who is revealing 300-year-old secret recipes. You should have seen me when I did everything according to the recipe, puffed up such a thing, was incredibly happy, and once he was blown away, I was blown away again, and so on ..... my husband also liked the production, watched with interest. But he did not want to stick around the edges in any way because of the heavily oily and heavy dough. And this unusual product "hooked" me so much that I began to try to make the dough myself. I started with lavash, but it turned out to be completely different. And so, using the approximation method, I got something similar to a fummel. This was the fifth attempt, so the name is appropriate! And they also erected a monument to the fummel
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• So let's get started. Melt butter, add vegetable, salt, sugar. Add water and flour to the cooled butter, knead a soft dough and leave it in a bag for 1 hour. Next, we divide into parts, I divided into 3 pieces. Roll it out, fold it in half and cut the edges evenly if it turns out crooked
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• Straighten
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• Now we coat the edges of one part of the "chebureko" -fummel with water using a brush, put a straw.
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• Fold the dough in half and pinch the edges.
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• Carefully place the workpiece on a baking sheet (it is better to grease) and inflate it through a straw! We remove the straw and pinch this place. If the edges are well sealed, then the fummel will not deflate, we immediately put it in an oven preheated to 240g (I have 225g + blowing) and bake until golden brown, it will rise quite a bit. We take it out of the oven, put the next fummel and inflate it, and so on.A very entertaining action! Therefore, I did not give up, I still wanted to achieve the desired result! Fummel is fragile and brittle, carry it by the edges. Try to bake lavash from this dough, I already had no strength)))) it should be delicious too! The price for this unusual piece ranges from 2 to 3 euros per piece!

The dish is designed for

3 pcs

Time for preparing:

if we get lucky)

Cooking program:

oven

Note

Meissen is the oldest city in Saxony, overstepping its millennium. It is located only 25 km from Dresden, and ideal German roads will allow you to reach it in about half an hour. The town, although small, with a population of just over 27.5 thousand people, is divided into a dozen districts, the most interesting of which is, of course, the old town, which attracts many tourists.

Meissen dates its history from the X century, when on the high bank of the Elbe river the German king Henry I the Bird-catcher in 929 erected the first castle-palace of Misnia in Germany. Soon a small settlement of German and Jewish traders formed around the palace, who formed the Market Square, and then the stone buildings around it.

At the end of the 15th and beginning of the 16th century, the castle was radically rebuilt and expanded by the Margraves of Meissen, brothers Ernst and Albrecht Wettins. The castle should become not only their residence, but also the administrative center of the city. After one of the rulers, the castle got its name Albrechtsburg.

As in many European towns, the heart of the old city is the Market Square, where life, trade, history was always in full swing. Meissen is no exception, although in our century you can only feel and imagine the stormy life of the Middle Ages. Now there are cozy cafes, nice-looking shop windows, ancient architecture and silence, swayed only by the stories of guides and the chime of porcelain bells on the tower of the Church of Our Lady.

Why porcelain and not ordinary ones? The fact is that in 1710 the first European porcelain manufactory settled in Meissen, which gave a significant boost to the economy and industrial potential of the city. To this day, decorative porcelain and tableware are made here. Today, like hundreds of years ago, it is delicate handicraft.


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DEAR MODERATOR! I do not know in which section this product should be assigned, do not swear if you have not guessed it!

[NataliARH]

NataliARH, so interesting!

[Natasha!]

Natasha! And, indeed, funny and exciting! I bastard how you do everything easily and fervently!

[Angela]

Angela, interesting and exciting, oh, how I danced with a fummel instead of a tambourine

Irina, thank you it will be easy and perky for those who tried the recipe

how amusing - to do with children

[NataliARH]

NataliARH, well, wow, but really the thinnest walls! I am amazed at your persistence - "only" from the fifth attempt to reveal the 300-year-old secret !!! Very beautiful balls!

presented this process directly! children would love it! gotta experiment!

The main thing here is how much to demand euros from our own people when the fummel is ready.

Thanks for the recipe. I'll definitely try it, it's such an unusual contraption.

[NataliARH]

NataliARH, such a will I just admire such perseverance and skill

It's unusual and creative in itself, and the legend adds a twist.

I've never heard of dough that needs to be blown through a straw. Great!

Well, girls! What clever girls! So many interesting things! So much new!
You will already be full of pictures! The beauty!

Cool recipe! Dragged him away!

Interesting things these fummels! Great, well done, that you succeeded

Well done!!!!
It turned out very cool !!

[Irsha]

Irsha, Irochka ..... how to put it mildly, do it with watching children :) you need to carefully pinch and with your nails (if any) do not accidentally pierce the dough ... definitely not for small ones ... for middle school students)))

Vasilica, oh thank you, but their recipe is clearly different, it is still stratified with them ...and the attempt to knead the dough is the fifth, but in time it lasted 2 months! the first time did not work, then I thought for a long time what and how to change, after a month I decided to make a lavash, I immediately realized another mistake for this product, and then there was a third approach in a few weeks ... and 3 kneading dough after each unsuccessful baking - samples! I tried to think how and what to add to make it work out right ... well, nothing, like in a song on the fifth try

Alyona, the children will like it, only I am worried about the result .... or let them have a piece of dough as usual and let them repeat after mom! thanks for rating

Nikka, yes, yes, immediately stick the price to a ready-to-try one, it's definitely worth it, just crunch with a dough))))

Natalia, thank you when the recipe is lit, you try to make it work!

Anna, very unusual, there is no such thing anywhere ... with a swindle

Natalia, so I enlighten

Irina, thanks, we will wait for new contests for surprise

Maria, use it, I hope it will work out and like it

Yulia, thank you, and I'm so glad that you succeeded

Lerele, thank you, but you didn’t see it, I wrote you in the recipe for "Mannheim mud" ...

[NataliARH]

NataliARH, I want - I wantuuuuu! ... How subtle! Very tasty, delicious photo !. I will hardly use the recipe, but I will bring a plus sign to the piggy bank

[AlenKa]

AlenKa, thanks, it's more entertainment for tourists, but we all liked to crackle at home

[NataliARH]

NataliARH, look at Chuchelka, and you don't need to inflate anything

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=52044.0

[Tatyana]

Tatyana, so this is pita, and then the fummel they inflate

ahhh!
and I am for the result, but here is the process !!!
tada - yes!

[NataliARH]

NataliARH, thank you, you have many interesting recipes! I will definitely try to do it with children.

[Tatyana]

Tatyana, yeah, process

Look-batun, thanks, try it - have fun