Real Püfferkes from Lower Rhine

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	1 hr 45 mins
Course	Dessert
Cuisine	European
Servings (Default: 5)

Ingredients

Instructions

Put the flour in a bowl. Mix the yeast with a little lukewarm milk and a little sugar and let rise for ¼ hours. Then mix the pre-dough with the rest of the milk, flour, the rest of the sugar, a pinch of salt and the 2 eggs with the dough hook of the food processor and knead well. Let rise for another ¼ hour. Add the washed and floured raisins and stir in.
Use a soup ladle to place portions of dough in a deep fryer with hot fat and bake while turning. Then immediately turn in a sugar-cinnamon mixture.
The peppers taste best when they are still warm.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.