Manual Bestron DLD5009 (page 26 of 40) (English, German, Dutch, French, Italian, Spanish)

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Instruction manual

English

skewer once the top surface becomes dry. The Dutch

Poffertjes should be baked golden-brown on both

sides. Put the Dutch Poffertjes on a plate, and repeat

for the other Dutch Poffertjes. Eat the Dutch Pof-

fertjes whilst they are hot; pour the hot cherry sauce

over them, with a scoop of ice cream in the centre.

Rum Dutch Poffertjes

Ingredients

• 125 g our

• 125 g buckwheat our

• 1 egg

• 250 ml milk

• approx. 250 ml water

• 15 g fresh yeast (1 sachet of dry yeast)

• 50 g molten butter

• salt (when using butter without salt)

• (You can also use ordinary our instead of

buckwheat our; however, you will then miss a

little of the characteristic avour of Dutch

Poffertjes!)

• 1 teaspoon cinnamon

• 50 g raisins

• 1 tablespoon rum

• 6 ginger corms

Preparation

Dissolve the yeast in 3 tablespoons of lukewarm

milk. Mix the our with the buckwheat our. Prepare

a smooth batter from the our, yeast, milk and water

(the batter should not run easily from the spoon, but

may not be too thick; adjust the quantity of water as

required). Stir the salt, molten butter, cinnamon and

beaten egg through the batter. The batter should

be lukewarm. Set the batter, covered with a moist

tea towel, in a warm place (next to a radiator, in the

sun, or in an oven at 50 °C) and allow it to rise for

at least 30 minutes. Allow the raisins to soak in the

rum. Chop the ginger corms nely, and mix them

through the soaked raisins.

Baking

Heat the Dutch Poffertjes Maker, and grease the

indentations with a little butter. Quickly pour a little

batter into each indentation (do not ll the inden-

tations completely). Add a little of the raisin/ginger

mixture, and cover with a thin layer of batter. This

will be easiest when you use a squeeze-bottle with

a reasonably-sized opening, a gravy spoon, or a

jug. Turn the Dutch Poffertjes over using a fork or a

shish kebab skewer once the top surface becomes

dry. The Dutch Poffertjes should be baked golden-

brown on both sides. Put the Dutch Poffertjes on

a plate, and repeat for the other Dutch Poffertjes.

Dutch Poffertjes are eaten whilst they are hot, with a

curl of butter and covered by a thick layer of castor

sugar (plus a few drops of rum liqueur for really

mouth-watering Dutch Poffertjes).

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Bestron DLD5009 Manual

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