Box Pickert
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg potato (s), floury cooking
- 3 egg (s)
- 1 teaspoon, leveled salt
- 125 ml milk
- 500g flour
- 1 pack dry yeast
- 250 g raisins
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Peel the potatoes thinly and then grate them finely. Ideally with a food processor with the finest grating insert. Drain the grated potatoes in a colander or kitchen towel. Put the drained potatoes in a mixing bowl and mix with the eggs and salt.
- Gently warm the milk in a saucepan. Mix the flour with the dry yeast carefully. Mix the flour in 2 portions alternately with the milk into the potato mixture (dough hook) until a smooth mixture is formed. Then knead the dough for about 5 minutes and then cover it and let it rise in a warm place until it has visibly enlarged (about 60 minutes).
- Knead the raisins into the dough, pour into the greased loaf pan and cover and let rise for another 30 minutes in a warm place.
- Set the oven to 180 ° C top / bottom heat (convection 160 ° C). Bake the form on the wire rack on the lower rail for about 60 minutes. Remove the Pickert from the loaf pan and let it cool on a wire rack.
- Cut the Pickert into slices and serve cold with butter, turnip tops, Nutella, etc.
- Or heat oil in a pan and bake the Pickert slices until golden brown on both sides.
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