Daetscher
Yield
2 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | grams |
yeast, active dry
|
|
| 500 | grams |
all-purpose flour
|
|
| 125 | grams |
butter
or lard-schmaltz |
|
| 200 | grams |
potatoes
boiled, skinned |
|
| 50 | grams |
butter
|
|
| 5 | tablespoons |
sour cream
dairy |
|
| 1 | x |
salt
|
*
|
| 1 | x |
caraway seeds
|
*
|
| 1 | x |
milk
a little |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | grams |
yeast, active dry
|
|
| 5E+2 | grams |
all-purpose flour
|
|
| 125 | grams |
butter
or lard-schmaltz |
|
| 2E+2 | grams |
potatoes
boiled, skinned |
|
| 5E+1 | grams |
butter
|
|
| 75 | ml |
sour cream
dairy |
|
| 1 | x |
salt
|
*
|
| 1 | x |
caraway seeds
|
*
|
| 1 | x |
milk
a little |
*
|
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.
