EasterRegional specialties from North Rhine-WestphaliaSpring recipes

Sweet Struwen from Westphalia

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.

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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.

Struwen Püfferchen with raisin

Recipe sweet struwen

Yeast pancakes with raisins – a traditional Easter recipe from the Münsterland.
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Course: holiday dish
Cuisine: Westphalia
Keyword: sweet
Difficulty: Experienced
Total Time: 1 hour 55 minutes
Servings: 4

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

Preparation

  • 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.

Tips & Hints

The leftovers can also be eaten cold.

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