VOLUME 1 - Kilimanjaro Foods

Daetscher
1 Servings
15 g yeast
500 g flour
125 g butter- (or lard-schmaltz)
200 g potatoes,boiled, skinned
50 g butter
5 T dairy sour cream
1 salt,To Taste
1 caraway seeds,To Taste
1 milk (a little)
Crumble the yeast and mix with the luke warm milk and a little flour
to form a preliminary dough. Let it rest for 30 minutes. In the
meantime, grind the potatoes. Combine with the preliminary dough,
the schmaltz and the rest of the flour. Roll out this dough to thin,
plate sized rounds. Place on a greased baking sheet, spread butter
and sour cream on top, sprinkle with salt and caraway seeds. Bake at
225 degrees Celsius until golden brown. Serve at once.