National Dish Austria: Pofesen (Recipe)
In this article
Meet Pofesen, a wonderfully indulgent Austrian sweet that deserves a place on every dessert table. These jam-filled slices of bread are dipped in a simple batter and fried until golden brown, then finished with a snowfall of icing sugar. Comforting, nostalgic and gloriously easy to make, they turn a couple of day-old rolls into a treat fit for an afternoon coffee or a cosy weekend pudding. One bite and you will understand why generations of Austrian families have kept this recipe alive.
About Pofesen
Pofesen are a traditional Austrian dessert well worth seeking out. These filled, golden-fried delicacies have their roots in Austrian home cooking and remain hugely popular to this day. Tender slices of bread are sandwiched around a luscious filling of jam or powidl (a thick plum spread), then turned in a classic batter of milk, flour and eggs before frying. Served fresh from the pan and dusted with icing sugar, Pofesen are an absolute joy. They sit comfortably alongside other beloved sweets of Austrian baking, from the famous Apfelstrudel to a slice of Linzer Torte.
Ingredients (serves 1–2)
- 2 day-old bread rolls or brioche
- 150 ml milk
- 2 eggs
- 60 g plain flour
- 100 g jam (apricot or raspberry, for example) or powidl
- Butter, for frying
- Optional: icing sugar, for dusting
Shopping for the ingredients
When shopping for Pofesen, pay attention to the quality of the bread and the filling. Day-old rolls or slightly dried brioche are ideal, as they soak up the batter well and hold together during frying. Choose an aromatic jam — classically apricot — or some powidl. Milk, eggs and flour form the base of the batter, and the better your ingredients, the finer the result. Most of these items are easy to find in any supermarket.
Preparing the dish
Preparing Pofesen is refreshingly simple. Cut the rolls into thick slices. Spread one slice with jam or powidl and press a second slice on top to form a little sandwich. In a bowl, whisk the milk, flour and eggs into a smooth batter. With everything ready, you can fry the Pofesen straight away until beautifully golden in the pan.
Step-by-step instructions
- Cut the rolls into thick slices and assemble them into sandwiches (spread one slice with jam or powidl, then top with a second slice).
- Whisk the milk, eggs and flour together in a bowl until smooth and lump-free. Optionally leave to rest for 5 minutes.
- Melt the butter in a pan over medium heat.
- Turn the filled sandwiches all over in the milk-flour-egg batter, then let any excess drip off briefly.
- Place the Pofesen in the pan and fry on both sides until golden brown (about 2–4 minutes per side, depending on thickness and heat).
- Drain briefly on kitchen paper.
- Dust with icing sugar to taste and serve warm.
Gluten-free / lactose-free version
For a gluten-free version, use gluten-free bread and replace the flour in the batter with a gluten-free flour blend. To make the recipe lactose-free, simply use lactose-free milk and lactose-free butter (or a suitable plant-based alternative). It is also worth checking that your jam or powidl contains no unwanted additives, so that everyone can enjoy this dish without compromise.
Tips for vegans and vegetarians
The recipe is already vegetarian. For a vegan version, swap the eggs for a vegan egg replacer (following the packet instructions) and use plant-based milk. Plant-based margarine works well for frying. The texture will be a little different, but the principle stays the same: filled bread turned in a liquid batter and fried until golden.
More tips and tricks
For especially good Pofesen, reach for day-old bread, as it is less likely to fall apart when turned in the batter. Take care not to set the pan too hot, or the outside will darken before the inside has warmed through. If the filling is very runny, it helps to press the edges of the sandwiches together gently so nothing leaks out during frying. A pinch of cinnamon stirred into the icing sugar is a lovely optional touch.
Adapting the recipe to your taste
Instead of jam you can use powidl, chocolate-hazelnut spread or a thick fruit purée. As for the bread, brioche or toast work just as well as rolls — what matters is that it stays sturdy enough to handle. For a richer note, replace part of the milk with cream (provided lactose is not a concern). These small tweaks let you make the recipe truly your own.
Ingredient substitutions
If certain ingredients are not to hand, there are plenty of creative alternatives for Pofesen. A fruity plum spread such as the one used in Powidltascherl makes a wonderful filling, while a tangy redcurrant jam adds a brighter note. When it comes to the bread, anything from a soft brioche to a sturdy slice of toast will do the job. Substitutions like these help you adapt the recipe to what is in season or to your own preferences.
Drink pairing ideas
Coffee, cappuccino or black tea pair particularly well with Pofesen. For something fruity, a glass of orange juice or a light fruit tea makes a fine accompaniment. If you fancy a more celebratory touch, you could serve Pofesen with a glass of sparkling wine or a mild dessert wine.
Serving and presentation ideas
Serve the Pofesen warm on a plate and dust them generously with icing sugar. A few berries, a spoonful of fruit compote — perhaps a little Zwetschkenröster — or some extra jam alongside make the presentation even more inviting. A sprig of mint as a garnish looks pretty and adds a fresh finishing touch.
A bit of history
The origins of Pofesen lie in traditional Austrian cooking, where leftover bread was put to creative use rather than wasted. Similar dishes appear across many parts of Europe, yet the Austrian version is especially beloved — often filled, turned in a simple batter and fried in butter. To this day Pofesen remain a quintessential comfort food, a piece of Austrian cuisine handed down through generations of families.
More recipe ideas
Summary: Pofesen
In short, Pofesen are a delicious and easy-to-make dessert from Austria. Filled slices of bread are turned in a classic batter of milk, flour and eggs and fried in butter until golden — no breadcrumbs required. Served warm and dusted with icing sugar, they are perfect as a pudding or with a cup of coffee. Give them a try and savour this traditional Austrian sweet!
