Munsterländer Struwen

1.

I put the raisins in a bowl, cover them with cold water and let them soak for about 15 minutes. I warm 1/8 l milk and 1 tbsp sugar lukewarm. I crumble the yeast in and dissolve it in it.

2.

I put the flour in a bowl. I press a hollow in the middle. I pour the yeast milk into the well and mix it with some of the flour to make the dough. I leave this covered in a warm place for about 15 minutes.

3.

I drain the raisins and pat them dry. I warm 1 / 4l milk lukewarm and add it to the dough with the egg, 3 tablespoons of sugar and 1 level teaspoon of salt. With the dough hook of the hand mixer I knead everything for about 3 minutes until the dough starts to bubble.

4.

Finally, I knead the raisins underneath. Then I let the yeast dough rise in a warm place for about 30 minutes.

5.

I heat the clarified butter in portions in a large, coated pan. With 2 tablespoons I put about 5 piles of dough (about 1 heaped tablespoon each) in the pan, flattening them a little.

6.

I fry the struwen on each side for 2–3 minutes over medium heat. I keep the finished struwen warm. I bake about 25 more cakes from the remaining dough. Before serving, I dust the struwen thick with powdered sugar.

7.

I serve thickened wild cranberries with it.