Munsterländer Struwen
- 200 g Raisins
- 1/8 l spa n> + 1/4 l milk
- 4 EL Sugar
- 1 cube (42 g) fresh yeast span>
- 500 g flour
- 1 Egg (Gr. M)
- salt span>
-
75–100 g clarified butter li> - Icing sugar ul>
60 minutes
easy span>
- 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.
1 piece approx:
- 110 kcal li>
- 2 g protein
- 3 g fat
- 18 g carbohydrates
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