Struwen

Ingredients for 4 servings:

• 500 g flour
• 3 tbsp sugar
• 1 tsp salt
• 350 ml milk, lukewarm
• 100 ml mineral water or tap water
• 21 g fresh yeast
• 1 egg(s)
• 150 g raisins
• 20 g butter, soft
• 1 tsp lemon zest, grated, or 5 drops lemon flavoring
• Butter or oil for baking

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 1 hour 54 minutes

Yeast pancakes

First, mix the yeast with a little water or sparkling water and salt and set aside for 15-30 minutes. In the meantime, combine the flour, sugar, egg, lemon zest or flavoring, butter, the remaining water, and milk in a bowl. Add the yeast water and knead or beat with a hand mixer for a good 5-6 minutes. Only add the raisins at the end and mix everything together briefly again. Cover the bowl and place it in a warm place and let the dough rise for a good 60 minutes. Once the dough has increased in volume considerably, melt a little butter or oil in a pan and add the dough a spoonful at a time. About 1-2 tablespoons should be enough for each Struwen. Cook the Struwen over medium heat for about 1-2 minutes on each side; they should turn golden yellow. Serve with sugar, cinnamon, and applesauce. These Struwen are very light and extremely filling. We always ate them on Good Friday, but they are also delicious on their own. I like to use more raisins and add some oats, too. This gives them a little more crunch!