Grandma’s Poofs

Mix the Powidl jam well with the rum.

Beat the eggs well with the (rice) milk, add a pinch of salt.

Now cut the old roll into slices about 5 mm wide. Spread the inside of each 2 slices thickly with jam and pick together.

Turn the slices of bread in the egg-milk mixture until they are well soaked on the outside. Attention: They should not be completely soaked, otherwise the Pofesen will be too “soggy”.

Now place the Pofesen in the preheated pan with clarified butter (approx. level 7 of 9) and bake them for about 4-6 minutes until golden brown, turning several times. It already smells tempting!

Place the finished poofs on a kitchen towel to drain and sprinkle with powdered sugar while still lukewarm.

They are best fresh, but can still be enjoyed cold or lukewarm after 1-2 days!

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