{"id":12752,"date":"2016-04-15T10:27:03","date_gmt":"2016-04-15T08:27:03","guid":{"rendered":"http:\/\/www.helvetibox.ch\/de\/?p=12752"},"modified":"2026-03-03T20:45:57","modified_gmt":"2026-03-03T19:45:57","slug":"rezept-schaffhauser-boelletuenne","status":"publish","type":"post","link":"https:\/\/www.helvetibox.ch\/de\/rezept-schaffhauser-boelletuenne\/","title":{"rendered":"Rezept Schaffhauser B\u00f6llet\u00fcnne"},"content":{"rendered":"
\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t
\n\t\t\t\t\t

<\/h1>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t<\/div><\/div><\/div>

<\/span><\/span><\/p><\/div>

Vorbereitung<\/h3><\/div><\/div>

<\/span><\/span><\/p><\/div>

Ruhezeit Teig<\/h3><\/div><\/div>

<\/span><\/span><\/p><\/div>

Backzeit<\/h3><\/div><\/div><\/div>

Zutaten
<\/strong><\/h3>\n

f\u00fcr 4 Personen<\/em><\/p>\n

Teig<\/strong><\/h3>\n

200 g Mehl<\/p>\n

\u00bd Tl Salz<\/p>\n

70 g Butter<\/p>\n

1 dl Wasser<\/p>\n

Belag<\/strong><\/h3>\n

4 Zwiebeln<\/p>\n

1 Tl Butter<\/p>\n

100 g Speckw\u00fcrfel<\/p>\n

1 El St\u00e4rkemehl<\/p>\n

1 dl Rahm<\/p>\n

2 Eier<\/p>\n

Salz, Pfeffer<\/p>\n<\/div><\/div><\/div>

Zubereitung<\/strong><\/h3>\n
    \n
  1. Mehl und Salz vermischen, kalte Butter st\u00fcckweise beif\u00fcgen und verreiben, nach und nach kaltes Wasser dazugeben und alles zu einem Teig verarbeiten, aber nicht kneten. Anschliessend mindestens 30 Minuten zugedeckt ruhen lassen.<\/li>\n
  2. F\u00fcr den Belag; die Zwiebeln in feine Ringe schneiden und im Butter and\u00fcnsten, Speckw\u00fcrfel beigeben und mitd\u00fcnsten.<\/li>\n
  3. Teig rund auswallen und auf ein mit Backtrennpapier belegtes, rundes Kuchenblech (32 cm Durchmesser) geben, Rand etwas hochziehen, Boden mit der Gabel mehrmals einstechen und die Zwiebelspeckmischung darauf verteilen.<\/li>\n
  4. St\u00e4rkemehl mit wenig Rahm anr\u00fchren, Eier und restlichen Rahm dazugeben und mit Salz und Pfeffer w\u00fcrzen, \u00fcber die Zwiebel-Speckmischung geben.<\/li>\n
  5. Im vorgeheizten Ofen bei 180 \u00b0C etwa 40 Minuten backen.<\/li>\n<\/ol>\n<\/div><\/div><\/div><\/div>

    Tipp<\/strong><\/p>\n

    Heiss mit Salat servieren<\/p>\n

    Bemerkungen<\/strong><\/p>\n

    Eignet sich auch als Beilage zu einem feinen Apero mit Weisswein
    \n<\/strong><\/p>\n

    Quelle<\/strong><\/p>\n

    Schaffhauser Landfrauen kochen
    \nherausgegeben von der Redaktion Landfrauen kochen
    \nISBN 978-3-905694-35-2, CHF 27.00
    \nwww.landfrauenkochen.ch<\/a><\/p>\n

    Bild: Schaffhauserland.ch<\/a><\/p>\n

     <\/p>\n<\/div><\/div>

    ← <\/span>HelvetiBox N\u00b020 \u2013 Regionale Produkte aus Schaffhausen<\/span><\/a><\/span>Rezepte mit Caramel au beurre sal\u00e9<\/span> →<\/span><\/a><\/span><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

    Der Schaffhauser Klassiker! <\/p>\n","protected":false},"author":321,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[107,53],"tags":[],"dipi_cpt_category":[],"class_list":["post-12752","post","type-post","status-publish","format-standard","hentry","category-box-n20-schaffhausen","category-rezepte"],"yoast_head":"\nRezept Schaffhauser B\u00f6llet\u00fcnne - HelvetiBox<\/title>\n<meta name=\"description\" content=\"Der Schaffhauser Klassiker! 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