Münsterländer Struwen with little yeast

Ingredients for 4 servings:

• 2 g fresh yeast
• 200 g water, lukewarm, approx. 30 to 38 °C
• 200 g wheat flour type 550, if necessary type 405 will also work
• 13 g fresh yeast
• 100 g water, lukewarm, approx. 30 to 38 °C
• 500 g wheat flour type 405
• 350 ml milk, lukewarm, approx. 30 to 38 °C
• 90 g sugar
• 1 tsp salt
• 30 g butter, soft
• 1 organic lemon(s), zest
• 2 eggs
• 250 g raisins, possibly soaked in water or rum

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 15 minutes

Prepare the pre-dough the day before

Prepare the starter dough about 16-20 hours before eating. To do this, dissolve the yeast in a little warm water. Thoroughly mix the flour, water, and dissolved yeast. Cover the dough, then let it stand at room temperature for 16-20 hours. Prepare the main dough about 3-4 hours before eating. To do this, dissolve the yeast in a little water and let it stand for about 10 minutes. Meanwhile, put all the other ingredients, except the eggs and raisins, in a mixing bowl. Add the dissolved yeast and mix with a mixer. Since the dough will be very runny, use the whisk attachment. Mix everything thoroughly. Then add the eggs and mix again. Now add the starter dough and mix again. Only then carefully stir in the raisins. Cover the dough and let it stand at room temperature for at least 2 hours, or up to 4 hours. Many small bubbles will form, and the dough will roughly double in volume. Using a small ladle, place 2-3 dollops of dough, leaving some space between them (they will still spread a little), in a pan with a little neutral fat (butter or margarine are also fine) and fry for about 2 minutes on each side at medium heat. I use several pans for this and place the finished Struwen in an oven preheated to 50°C until ready to serve. Serve the Struwe warm. We serve it with homemade vanilla sauce, stewed apple pieces, cinnamon, and sugar. It’s a Westphalian Good Friday recipe. Because the pre-dough takes a long time to rise, much less yeast is needed overall than in other recipes, which makes the dish more digestible and tastier. However, you also eat more because of this, so the stated amount is really enough for 4 people as a main course.