A handful of dried grapes, briefly soaked in water
For the sauce
¼ l milk
100 gr butter
optional: a fresh vanilla pod.
The origin of the recipe is unclear. In Meetjesland, the region where Gaby grew up, not far from Bruges and Ghent, the recipe is well known. Many cooking books confirm its existence. Only the origin is uncertain. One book says it’s a Dutch recipe, while another says it’s from East Flanders. There is even a diary of an Australian soldier in World War I who ate it during the war.The best way to eat it, is to serve it with a sauce of milk, butter, and – if you want – vanilla, and dark sugar.
Beat the egg with half of the milk.Add the flour.Dissolve the yeast in the rest of the lukewarm milk.Add this to the mixture.Knead well until elastic.Take a clean towel and place it in a bowl.Sprinkle some flour on the towel.Place the dough on the towel in the bowl.Place the bowl in a warm place where it can rise.Leave it there for at least two hours.Take a big pot, filled with water.Bring to the boil.When the water is boiling, add the towel with the dough. Make sure the towel is tightly wrapped around the dough.Leave for 3/4h.Take it out of the water and take the dough out of the towel.Place it on a serving plate. Make the sauce. Heat the milk.Melt the butter in the milk.If you want, you can add a fresh vanilla pod.Slice the dough.Pour the hot milk on the slices.Sprinkle a lot of dark sugar on top and serve.