Grotten Hans (Steamed Sweet Bread)
Grotten hans is a steamed sweet pudding-bread that German communities in Russia traditionally made, and it has often been described as one big dumpling. The batter cooks gently in a coffee can set in a pot of hot water, which gives a moist, tender crumb. A lemon and cinnamon raisin sauce, thickened with cornstarch, is spooned over each slice. Cherry sauce works well too.
Instructions
Beat the lard, the first measure of sugar and the salt together until smooth and creamy, then mix in the beaten eggs.
Stir the flour and baking powder together in a separate bowl. Add this to the creamed mixture in portions, alternating with the milk, and mix until the batter is well combined.
Grease a 2-pound coffee can or other heat-safe mold well. A round of parchment paper on the bottom helps prevent sticking. Pour in the batter, cover the top with foil and tie it on with string.
Stand the covered mold in a large pot with about 3 inches of hot water. Steam for 2 hours.
While the bread steams, put the raisins, water, lemon juice, cinnamon and the second measure of sugar in a saucepan. Simmer for 1 hour.
Stir a little cornstarch into the raisin sauce and cook until it thickens. Unmold the grotten hans and serve it with the warm sauce.
Make it personal.
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