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Daetscher |
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Daetscher - print recipe
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| Yield: |
| 1 |
| Ingredients: |
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15 gm
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Yeast |
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500 gm
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Flour |
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125 gm
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Butter- or lard-schmaltz |
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200 gm
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Potatoes, boiled, skinned |
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50 gm
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Butter |
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100 ml
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Dairy sour cream |
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Salt to taste |
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Caraway seeds to taste |
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Milk (a little) |
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| Method: |
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. Is usually accompanied by a good Franconian wine or dark beer.
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