Struwen from Münsterland

Ingredients for 4 servings:

• 500 g flour
• 40 g sugar
• 1 cube of yeast
• 2 eggs
• 375 ml milk, lukewarm
• some lemon zest from 1 organic lemon
• ½ tsp, leveled salt
• 200 g raisins
• e.g. Clarified butter or oil for frying
• n. B. cinnamon sugar for sprinkling

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Lenten dish that is traditionally served on Good Friday, but also tastes good at any other time.

Dissolve the yeast with a little of the milk and a teaspoon of sugar. Combine all the ingredients for the dough, except the raisins, and make a soft yeast dough. Let the dough rest for 30 minutes. Add the raisins and distribute them evenly throughout the dough. Using a tablespoon, drop small portions of the dough into plenty of not-too-hot fat and fry until golden brown on both sides. Sprinkle the finished Struwen with cinnamon and sugar. We also like to serve them with apple compote.