Poffert or Broeder
Dutch bread (without oven)
1 teaspoon dried yeast
(or 100 gr flour
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© 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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