Pfitzauf - after ancient original Swabian recipe
Time
Preparation time: 10 min.
Cooking or baking time: 45 min.
Rest period: 10 min.
Total preparation time: 1 hr. 5 min.
Ingredients 4 people
- 250 g flour
- 1/2 l of milk
- 4 eggs
- a bit of salt
- 2 tablespoons of melted butter
- Fat for the molds
preparation
- From flour, milk, eggs, salt, stir a smooth dough.
- Finally, mix the melted butter underneath, add 12 well-greased Pfitzaufförmchen half of it and bake the Pfitzauf at 200 ° C (GBO level 3) about 45 minutes light brown.
- They rise more than twice during baking. The milk fumes drive the dough up and the clotting eggs prevent it from overflowing.
Important
- During baking, the oven must NOT be opened, otherwise the Pfitzauf collapse!
- After about 45 minutes, turn off the oven, but let the Pfiztauf rest for 5-10 minutes.
- After baking, remove the Pfitzauf from the molds (if the molds were well greased, they can be easily unscrewed), sprinkled with icing sugar and served boiled fruit (we prefer applesauce).
- The Pfitzauf one eats, here in the Swabian, traditionally with two forks, in which one, the Pfitzauf "rips".