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Daetscher

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Recipe

 

Yield

2 servings

Prep

20 min

Cook

20 min

Ready

40 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
15 grams yeast, active dry
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500 grams all-purpose flour
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125 grams butter
or lard-schmaltz
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200 grams potatoes
boiled, skinned
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50 grams butter
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5 tablespoons sour cream
dairy
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1 x salt
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1 x caraway seeds
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1 x milk
a little
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Ingredients

Amount Measure Ingredient Features
15 grams yeast, active dry
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5E+2 grams all-purpose flour
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125 grams butter
or lard-schmaltz
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2E+2 grams potatoes
boiled, skinned
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5E+1 grams butter
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75 ml sour cream
dairy
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1 x salt
* Camera
1 x caraway seeds
* Camera
1 x milk
a little
* Camera

Directions

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 437 degrees F (225C) until golden brown.

Serve at once. Is usually accompanied by a good Franconian wine or dark beer.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 475g (16.8 oz)
Amount per Serving
Calories 170942% from fat
 % Daily Value *
Total Fat 80g 123%
Saturated Fat 49g 247%
Trans Fat 0g
Cholesterol 201mg 67%
Sodium 534mg 22%
Total Carbohydrate 72g 72%
Dietary Fiber 10g 41%
Sugars g
Protein 64g
Vitamin A 48% Vitamin C 13%
Calcium 11% Iron 73%
* based on a 2,000 calorie diet How is this calculated?
 

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