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Poffert or BroederDutch bread (without oven)Ingredients:2 dl lukewarm milk1 teaspoon dried yeast200 gr flour(or 100 gr flourand 100 gr buckwheat flour)1 egg5 gr salt100 gr currants and raisinslittle butterextra:kugelhopf pan
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If shown, hover = photo = conversion© Janneke's Recipe pages - recipe baking your own bread, stuffed buns
How to prepare: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.
First published: April 12, 2003, Netherlands |
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