Roll out the yeast dough as thinly as possible and spread it out on a baking tray. Cut the onion rolls, also known as “Schnattra”, into rolls and mix together with the spices and the beaten eggs. Spread evenly on the dough, leaving about 2 cm of the edge free, and place in the preheated oven.
When the edge of the dough is tinted light brown, remove the baking sheet from the oven and sprinkle grated herb cheese on top of the thin dough and add enough butter flakes. Return to the oven and bake repeatedly for a short time. Now roll the hot dumpling and cut it diagonally into slices and eat it on the spot.
Add a freshly tapped beer and the day is saved.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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