Tuesday, November 08, 2005

Poffert - Dutch

This is from the Povince of Groningen where my fraternal grandmother family came from.

1/2 cup + 1 tablespoon Flour
1/2 cup + 1 tablespoon buckwheat flour
1 cup milk
1/2 cup + 1 tablespoon raisins
1/2 cup + 1 tablespoon currents
2 teaspoon orange or lemon peel
1/2 ounce yeast
sugar and salt
1 package vanilla-sugar
2 eggs
bread crumbs or semolina
optional: 50 grams pork fat, cut in small cubes

Put the raisin and currents in a bowl with warm water; let them soak for 30 minutes.
Warm the milk to luke warm
dissolve the yeast and 1 teaspoon of sugar in 1 to 2 tablespoons of the milk.
Put flour into large bowl
Add yeast mixture, raisin, currents and peels. Mix it all well with a wooden spoon till you have a soild but supple dough.. You can mix the pork cubes in now, if desired.
Put moist cloth over bowl an let rise for 1 hour. Mix the dough again before putting in turban tin.
Grease pan with butter/margarine and spread crumbs over butter inside.


Put cooking put pan into larger pan that contains boiling water 1/2 to 3/4 from brim. The water should not come in contact with the dough. Let it cook for 1 hour. Add more water if necessary. Take pan out of water when done and let cool 10 minutes.

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