Münsterländer Struwen

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

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

2. 2

   I'll put the flour in a bowl. In the middle I make a depression. I pour the yeast milk into the hollow and mix it with some of the flour to make a pre-dough. I let it rise covered in a warm place for about 15 minutes.

3. 3

   I drain the raisins and dab them dry. Warm 1/4 l milk lukewarm and add it to the pre-dough together with the egg, 3 tablespoons sugar and 1 level teaspoon salt. I knead everything with the dough hooks of the hand mixer for about 3 minutes until the dough starts to bubble.

4. 4

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

5. 5

   I heat the clarified butter in portions in a large coated pan. With 2 tablespoons I put about 5 heaps of dough (each about 1 heaped tablespoon) into the pan and press them a bit flat.

6. 6

   I fry the bouquets at medium heat for 2-3 minutes on each side. I keep the finished bouquets warm. From the remaining dough I bake about 25 more cakes. Before serving I dust the bouquets thickly with icing sugar.

7. 7

   I serve them with thickened wild cranberries.

Nutrition Facts

KCAL
110 kcal

CARBS
18 g

FATS
3 g

PROTEINS
2 g