Lippischer Pickert

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Crumble the yeast, dissolve in 250 ml milk. Peel potatoes and grate finely. Mix flour, sugar and salt in a large bowl or pot. Add the potatoes, milk, yeast milk and eggs and work everything (preferably by hand) into a smooth, thick dough. Cover and leave to rise in a warm place for about 1 hour.

2. 2

   Stir once again. Halve the dough, stir raisins under one half of the dough. Leave out one slice of bacon at a time in a hot pan (approx. 20 cm Ø). Add 2-3 tablespoons of oil and from each half of the dough without raisins add about 1 ladle full (Pickert should be about 1 cm thick). Bake at medium heat until the Pickert is brown from below. Turn with the help of a flat lid. Bake in the same way from the other side. Do the same with the rest of the bacon and dough. Stack on a plate. Bake the raisin picker without bacon in the same way. Also stack on a plate.

3. 3

   Bake in the same way from the other side. Do the same with the rest of the bacon and dough. Stack on a plate. Bake the raisin picker without bacon in the same way. Also stack on a plate. Let it cool down. Heat 150 g butter in a pan and fry the Pickert briefly. Brush the Pickert with 100 g butter. Serve bacon Pickerts with liver sausage. Serve Raisin Pickert with jam or turnip cabbage. Garnish with marjoram

4. 4

   Let it cool down. Heat 150 g butter in a pan and fry the Pickert briefly. Brush the Pickert with 100 g butter. Serve bacon Pickerts with liver sausage. Serve Raisin Pickert with jam or turnip cabbage. Garnish with marjoram

5. 5

   1 1/2 hours waiting time

Nutrition Facts

KCAL
580 kcal

CARBS
53 g

FATS
35 g

PROTEINS
13 g