Title: Pfitzauf
Categories: Bread German
Yield: 4 Servings

250	g	Flour (2 cups plus 3 1/2 Tbsp)
1/2	l	Milk (2 cups plus 2 Tbsp)
4		Eggs
		Salt
2	tb	Melted butter
1	tb	Sugar

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: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

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