Lippischer Pickert with raisins & bacon

Name: Lippischer Pickert with raisins & bacon
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Ingredients: 3/8 l Milk; 1 cube (42 g) Yeast; 4 (approx. 600 g) large potatoes; 500 g Flour; 1 TABLESPOON Sugar; 1/2 TEASPOON Salt; 4 Eggs (size M); 2 tablespoons (40 g) Raisins; 5 discs Bacon; 1/4 l oil for frying

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 10

3/8 l Milk
1 cube (42 g) Yeast
4 (approx. 600 g) large potatoes
500 g Flour
1 TABLESPOON Sugar
1/2 TEASPOON Salt
4 Eggs (size M)
2 tablespoons (40 g) Raisins
5 discs Bacon
1/4 l oil for frying

Directions

1
Warm up the milk. Add sugar and crumble yeast. Leave to rise for 20 minutes. Peel, wash and finely grate the potatoes, possibly squeeze a little. Put them into a large bowl. Add yeast milk, flour, eggs and 1 teaspoon salt.
2
Mix to a thick dough and leave to rise in a warm place for 1-1 1/2 hours. Wash and drain the raisins. When the dough has almost doubled, stir vigorously and cut in half.
3
Stir the raisins into one half of the dough. For the bacon pickers, fry 1 slice of bacon in a pan (approx. 20 cm Ø) until crispy. Add 2 tablespoons of oil. Add 1/5 of the dough without the raisins. Bake at medium heat for 2-3 minutes until the dough is golden brown from below.
4
Turn with the help of a flat lid. Bake in the same way from the other side. Bake 4 more Pickerts from the remaining bacon and dough. Bake the raisin Pickerts the same way. Serve with butter. Serve with the bacon Pickerts liverwurst and with the raisin Pickerts jam and dark beet syrup.