Tyrolean Melchermuas | Golden Brown with Lingonberries

In a bowl, combine the smooth wheat flour with a pinch of fine salt. Using a whisk, stir about 150 ml of the cold whole milk into the flour until lump-free and a smooth, viscous batter forms.

Bring the remaining whole milk (350 ml) to a boil together with 60 g of unsalted butter in a wide pot. As soon as the milk boils up, quickly pour in the mixed flour batter while stirring constantly with the whisk.

Let the mixture simmer gently over medium heat for about 2 to 3 minutes while stirring vigorously, until it thickens noticeably and pulls away from the bottom of the pot as a compact ball, like choux pastry. Remove the pot from the heat.