Yeast Cakes

History

Ingredients were used that are always at home and the family enjoyed preparing and eating them. It can be eaten sweet or savory. The recipe is still prepared regularly today.

Ingredients

  • 0.4kg flour
  • 0.4 kg potatoes, boiled, cold
  • 1 egg
  • 150 ml milk
  • 15g yeast
  • Oil for frying
  • Salt
  • Sugar

Instructions

  1. Heat the milk, stir the yeast into the milk until smooth and let stand briefly
  2. Add some sugar and salt
  3. Grate the cooked potatoes with a fine grater
  4. As soon as the yeast begins to ferment, knead all the ingredients together well (a slightly sticky yeast dough is created)
  5. Allow the yeast dough to ferment for approx. 20 minutes
  6. Roll out the yeast dough with a rolling pin to a thickness of approx. 1 cm and cut out a round shape (ø approx. 6 cm)
  7. Turn the round dough pieces on each side after about 3 minutes of baking at 160°C and then serve as desired

Comments

Yeast needs time to ferment. Milk that is heated too hot can kill the yeast bacteria. Flour can absorb water in different ways (if the dough is very sticky, then add a little more flour) If the dough is too dry, add a little liquid.

Cook the yeast dumplings in fat (pan, pan, etc.) at approx. 160°C for approx. 3 minutes. Then turn the yeast cakes over and finish baking. Serve with sugar, cinnamon, applesauce or savory as desired and consume immediately

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