Powidlpofesen

For the Powidlpofesen first spice the Powidl with rum, vanilla sugar and cinnamon.

Then cut the roll into slices about 2 cm thick.

Cut each slice again, but do not cut all the way through, so that some of the powidl filling can be stuffed into the pocket. (Spread slices of toast with powidl, cover with toast and cut each in half diagonally).

In a shallow pan, heat more or less fat as desired.

Dredge the pofesen in flour, pull through the beaten egg and fry in the hot fat until golden brown or fry in less fat.

Drain on paper towels.

Before baking, soak the Pofesen in flavored milk (flavored with rum, cinnamon and vanilla sugar).

Sweet Pofesen taste especially delicious if you use milk bread or unfilled doughnuts instead of white bread.

Garniture recommendation: cinnamon sugar, vanilla or must sauce.

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