Raisin Rolls "Böffertger"

The recipe "Böffertger zu machen" comes from the fourth edition of the Franckfurt cookery book. It was published in Frankfurt am Main in 1789. Böffertger is a yeast pastry with sultanas that is baked in an egg pan or ceramic mould over the fire. However, they can also be baked in an electric oven.

Duration: 4 hours

Amount: Serves 12


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5 eggs

1 kilogram flour

1/2 litre milk

125 grams butter, melted

1 cube of fresh yeast (42 grams)

Sultanas, to taste

2-4 tablespoons sugar


1. Beat the eggs in a bowl.

2. Gradually add the flour and lukewarm milk with the melted butter and yeast and stir in well with a wooden spoon.

3. Finally add the sugar and sultanas.

4. Knead everything into a ball of dough and leave to rest for 3 hours, covered with a kitchen towel.

5. After the resting time, shape into dough balls and bake in an egg pan or ceramic mould, turning over the fire or in the oven for about 15-30 minutes.

Tip: Bake the Böffertger formed into rolls on the baking tray or in the greased wells of a muffin tin at 200°C for 15-30 minutes.

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