Ball balls
Ball balls (also Bollebäuskes , Bollenbäuschen , Ballbautzes , Bomböschen etc.) are round, about peach-sized cakes that are baked in oil or lard . They are part of the Rhenish cuisine .
designation
There are other names that can vary from landscape to landscape and from place to place. The following list is limited to the modifications proven in the literature:
- Ballbäuschen is the High German name for the word Bommböösjen written in Rheinischer Dokumenta . This designation is also mentioned for Dabringhausen and Wipperfürth .
- It is called Bollenbäuske in Kleve , Mettmann , Neviges and Elberfeld .
- They say Bollebäuskes in Duisburg .
- They say Bollenbeische in Koblenz .
- Bomböschen is common in large parts of the Rheinisch-Bergisches Kreis and the surrounding area. The term for Lindlar is specifically mentioned.
- Bommböösjen is used in Kürten .
- Bonebösche stands for Mülheim Rh. And Immekeppel .
The stem boll, bull or ball means something like "hollow", "round", "bloated" and is used throughout the Rhineland, also in other contexts.
preparation
![](https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Ballb%C3%A4uschenpfanne.3.jpg/220px-Ballb%C3%A4uschenpfanne.3.jpg)
There are different recipes and ingredients for making this pastry, but what they have in common is how they are made. A viscous dough (z. B. yeast dough , choux pastry , sponge ) is spoon-fried in fat. A special pan can be used for preparation. This has depressions the size of the finished pastry. After cooking, the balls are then in cinnamon - sugar rolled and eaten as warm as possible.
In Rees , the Ballebäutzkes are made from sweet yeast dough with raisins . In Xanten they are eaten preferably on New Year's Eve, in Wesel on New Year's Eve . In Dabringhausen these pastries are eaten on Good Friday and New Year . In some places, grog is traditionally served with it.
Web links
- Bullebäusken (PDF; 141 kB), accessed on April 6, 2013
- Bergische Küche: Bollebauskes , accessed on April 6, 2013
Individual evidence
- ↑ a b c d e f Berthold Heizmann: From apple cabbage to cinnamon bun. The lexicon of Rhenish cuisine . Greven Verlag, Cologne 2011, ISBN 978-3-7743-0477-2 , p. 33.
- ^ Mechthild Scholten-Nees, Werner Jüttner: Niederrheinische Bauerntöpferei 17. – 19. Century. Landschaftsverband Rheinland, Werken und Wohnen Volume 7, Folklore Studies in the Rhineland, Düsseldorf 1971, Fig. 413.
- ↑ a b Peter Honnen : Kappes, Knies & Klüngel. Regional dictionary of the Rhineland. 7th expanded and revised edition. Greven Verlag 2012.
- ↑ a b Maria Louise Denst : Bergisches dialect dictionary for Kürten , Olpe and the surrounding area. Edited by the Bergischer Geschichtsverein Rhein-Berg eV, Bergisch Gladbach 1999, ISBN 3-932326-29-6 , pp. I – VII and p. 35.
- ↑ Hedwig Ody: Cooking, baking, preserving book along with an appendix on cooking theory. Wipperfürth 1927.
- ↑ a b c Rhenish Dictionary , Volume 1, Column 858.
- ↑ Ut old Düsbergs Tid, 1934, Georg Böllert Verlag Duisburg
- ↑ Uschi Schumacher, Rainer Michel: Grandma's Bergische Backstube with Bergischer coffee table. Verlag Gronenberg, Gummersbach 1981, ISBN 3-88265-096-6 , p. 62.
- ↑ Reinhild Kronhof: Bergisches Koch-Lexikon from A to Z. Remscheid 1985, ISBN 3-89118-010-1 , p. 46.