Ingredients:
2 dl  lukewarm
milk
1 teaspoon dried
yeast
200 gr
flour
(or 100 gr flour
and 100 gr buckwheat
flour)
1 egg
5 gr
salt
100 gr currants and
raisins
little butter
extra:
kugelhopf pan
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Preparation:
© Janneke's Recipe pages - recipe baking your own bread, stuffed buns
Mix the lukewarm milk with yeast and let rest 10 minutes.
Sift the flour, add the yeast mixture, egg, salt and currants and raisins.
Let rise for 15 minutes.
Grease a kugelhopf pan with butter and fill to a maximum of 2/3 with the batter.
Place the kugelhopf pan in a pan with boiling water and cook for 1,5-2 hour.
Turn the poffert on a plate and serve thick slices with kitchen syrup and butter.
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