Pfitzauf is a traditional Swabian dish. The dough consists of eggs, milk, flour, butter and sugar and will be baked either in special fire-proof ceramic forms or fire-proof ceramic cups or even coffee cups. The original Pfitzauf forms are higher than regular muffin forms.
Because the dough will rise high over the baking cup while baking, the Swabians named it accordingly. The dough “pfitzt auf” (“pops out”). Pfitzauf is a sweet dish and is served with vanilla sauce, raspberry sauce, warm cherries and cream or compote. It can be served as a dessert as well.
200 g flour
1/2 l milk
1 tbsp sugar
75 g butter
a pinch of salt
a bit of vanilla
- Mix flour, milk and salt until very smooth.
- Add eggs, sugar, vanilla and the melted butter. Mix well until it is smooth.
- Grease the forms or cups and fill them with dough until they are half-filled.
- Bake at 200 C for at least 20 minutes.
- Leave the oven door open for about 10 minutes, then take the Pfitzaufs out of the form and dust with powdered sugar.