Franconian Daetscher

Franconian Daetscher

Category: Bakery products

Kitchen: german

Ingredients
flour	500 g
Yeast	20 g
Oil	125 g
Potatoes	300 g
Sour cream	100 ml
cumin and salt

Cooking method

• We start the dough from flour and yeast. Water should be added as much as flour will take for an elastic dough. We put the dough to rise.
• While the dough rises, cook the potatoes
• 
• Add oil and knead until puree
• 
• Stir the mashed potatoes into the finished yeast dough
• 
• Here is such a smooth and sticky dough.
• Roll out cakes
• Lubricate with sour cream and sprinkle with caraway seeds. Into the oven for 10 minutes.
• The recipe says that this dish goes very well with beer and wine. But we did for Sunday breakfast and went just great with sweet coffee with milk.
• Bon appetit, everyone.

Olya, does it look like potato cutlets? I will definitely have to try.

Mash, I would not say that it looks like cutlets. We often make thin rastagi from yeast dough and mashed potatoes. I thought something like that would be to your taste. But the taste of the dough changes when mashed potatoes are mixed into it. Maybe the seasoning also gives its own. We liked. Next time I want to sprinkle with cumin and try how it goes.

this is "dinnele" just with potatoes)))

And it seems to me that completely different recipes, and the taste is different. But everyone has their own opinion.

[Olya]

Olya, yes I'm kidding! although to be precise, dinnele is bread dough + sour cream and so on, and since bread dough is potato, it turns out that the ancestor of the deathcher dinnele

Aaaaa, seed seed ........