Hanserlkoch

Boil about 500 ml of milk with salt, butter, cinnamon, vanilla sugar, granulated sugar and lemon zest, and aniseed if desired. Mix remaining milk with flour and add to hot milk, stirring constantly with a wooden spoon. Boil for a few minutes to a thick boil or porridge. Arrange on preheated deep plates. Baste with brown butter, sprinkle with cinnamon-sugar and serve. Or let the Hanserlkoch cool, turn out and serve sprinkled with hazelnuts.

Preparation Tip:

This festive dish is also known as Süßes Milchkoch or Gesulzte Milch in other areas of Upper Styria and - although without cinnamon, vanilla sugar, lemon - with very few hazelnuts and usually without sugar, it is widespread throughout the country. Another quite popular variant is to refine the Hanserlkoch with raisins or other dried fruit, as well as with pears or cherries and plenty of fresh cream.

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