Struwen (Struven) are a very old Easter pastry that is served on Good Friday in the Münsterland (and parts of the Lower Rhine). It is a kind of yeast pancake with raisins or currants that are baked in small cakes in the pan. There is also sugar and cinnamon or apple compote.
With a Catholic character, people looked forward to the tasty, sweet and high-calorie pancakes here after the fasting week before Easter (during which animal fat was also prohibited).
A well-known name for Struwen are also Püfferchen, Püffelkes or Strüwchen. The fluffy cakes can be eaten warm and cold. Some also use a vanilla sauce with it.
Recipe sweet struwen
Ingredients & Shopping list
- 250 g flour
- 180 ml milk
- 1 tbsp sugar
- 21 g fresh yeast
- 2 eggs
- 1 pinch salt
- 1 zest of an organic lemon
- 60 g raisins or currants
- Oil for frying
- Sugar and cinnamon for sprinkling
- Mix the flour and salt in a bowl and make a well in the center.
- Warm the milk slightly and dissolve the yeast and 1 teaspoon sugar in it. Pour the mixture into the flour well. Let the yeast rise for 15 minutes.
- Now add the remaining sugar, eggs, raisins and the lemon zest and knead everything together until smooth.
- Cover and let the dough rise in a warm place for 1 hour.
- Put the oil in a hot pan and bake small round cakes on both sides until golden brown.
- Serve the struwen hot with sugar and cinnamon or add a vanilla sauce.
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