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
- 500g flour
- 0.5 liter ½ milk
- 20 g yeast
- 70 grams sugar, or more, depending on your taste
- 1 pinch (s) salt
- 2 egg (s)
- 100 g raisins
- Cinnamon and sugar mixed for sprinkling
- Fat for deep-frying
Print Recipe
Pin Recipe 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.
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