Pfitzauf Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
250 gram: Flour, 2 cups plus 3 1/2 Tbsp
1/2 liter: Milk, 2 cups plus 2 Tbsp
4: Eggs,
Salt,
2 tbsp: Melted butter,
1 tbsp: Sugar,
Directions:
Combine the flour, milk, eggs, salt, and - if desired ~ a little
sugar, and stir into a dough. Then mix in the melted butter. Grease
a Pfitzauf pan* and fill halfway up with the dough. Bake in a hot
oven for 25 minutes until light brown, WITHOUT ever opening the oven
door to check! The Pfitzauf gets dusted with sugar and is served
with stewed fruit.
((*Note: I have another recipe for Pfitzauf which suggests one may
substitute a muffin pan lined with paper cupcake holders. The same
recipe specifies 400 degrees F. K.B.))
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp
sugar, and stir into a dough. Then mix in the melted butter. Grease
a Pfitzauf pan* and fill halfway up with the dough. Bake in a hot
oven for 25 minutes until light brown, WITHOUT ever opening the oven
door to check! The Pfitzauf gets dusted with sugar and is served
with stewed fruit.
((*Note: I have another recipe for Pfitzauf which suggests one may
substitute a muffin pan lined with paper cupcake holders. The same
recipe specifies 400 degrees F. K.B.))
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp