First grate the potatoes finely with a potato grater or in a food processor. Put the lukewarm water and the lukewarm milk in a large bowl and dissolve the yeast in it.
Add the grated potatoes, sugar, salt, eggs, raisins and flour and stir vigorously with a mixing spoon. The dough must fall sticky from the mixing spoon (if necessary dilute with lukewarm milk and lukewarm water).
Covered, the dough should rise for at least 4 - 5 hours. The Pickert becomes even more airy if you stir the dough vigorously every 60 minutes.
After the resting phase, the dough is always baked in four equal piles in a pan with goose fat or sunflower oil until it is golden brown. The pickers are then kept warm in the oven until they are eaten.
As a real Lipper in Lipperland, you like it hearty with liver sausage, good butter, beet cabbage or jam. If you don`t like raisins, you can leave them out. They still taste very good!
The preparation time takes about 45 minutes if the potatoes are processed in a food processor. With a potato grater, the working time is increased by approx. 30 minutes. I bake the Pickert in 2 pans, so you get by with 30 minutes of working time.
If you like Pickert, you should definitely try this recipe.
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