Best Lippischer Pickert

Summary

Ingredients

• 10 large potatoes, raw, grated
• 200 g suar
• 2 packs yeast
• 2 tablespoon salt
• 7 egg (s)
• 1 packet raisins
• 1 kg flour
• 100 ml milk, lukewarm, possibly more
• 100 ml water, lukewarm, possibly more
• fat (goose fat) or sunflower oil

Print Recipe Pin Recipe

Instructions

1. Grate the 10 potatoes finely using a food processor or potato grater.
2. In a large bowl, combine 100 ml lukewarm water and 100 ml lukewarm milk, then dissolve the 2 packs yeast in the mixture.
3. Add the grated potatoes, 200 g sugar, 2 tablespoon salt, 7 eggs, 1 packet raisins, and 1 kg flour. Stir vigorously with a mixing spoon until the dough is sticky and falls from the spoon (add more lukewarm milk or water as needed).
4. Cover the bowl and let the dough rise for 4-5 hours. Every 60 minutes, stir the dough vigorously.
5. Divide the risen dough into 4 equal portions.
6. Heat goose fat or sunflower oil in a large pan over medium heat.
7. Pan-fry each portion until golden brown.
8. Transfer to a warm oven (75°C / 170°F) and keep warm until serving.
9. Serve with your choice of liver sausage, butter, beet cabbage, or jam.