Summary

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

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Instructions

1. Peel the potatoes and grate them finely using a food processor with the finest grating insert (or use a box grater).
2. Drain the grated potatoes in a colander or squeeze them in a clean kitchen towel to remove excess moisture.
3. Transfer the drained potatoes to a mixing bowl and combine with the eggs and salt.
4. Warm the milk in a saucepan over medium heat until hot and steaming, about 1-2 minutes.
5. In a separate bowl, mix the flour with the dry yeast.
6. Add the flour-yeast mixture to the potato mixture in 2 portions, alternating each portion with some of the warm milk, mixing with a dough hook until a smooth dough forms.
7. Knead the dough for 5 minutes.
8. Cover and let rise in a warm place for 60 minutes until visibly enlarged.
9. Knead the raisins into the dough.
10. Pour into a greased loaf pan, cover, and let rise in a warm place for 30 minutes.
11. Preheat oven to 180 °C / 356 °F with top and bottom heat (or 160 °C / 320 °F with convection).
12. Place the loaf pan on a wire rack on the lower oven shelf and bake for 60 minutes until golden brown.
13. Remove from the loaf pan and let cool on a wire rack.
14. Cut the cooled Pickert into slices.
15. Serve cold, or heat fat in a large pan over medium-high heat and fry the slices until golden brown on both sides, about 3 minutes per side.