Rotten potatoes

Ingredients for 4 servings:

• 500 g flour
• 1 pinch of salt
• ¼ liter of milk
• 25 g yeast
• 80 g butter
• 75 g sugar
• 3 eggs
• 125 g prunes
• 1 tbsp sugar
• 1 tsp clove(s), ground
• 1 tsp ground cinnamon
• Water
• 2 eggs
• Cinnamon and sugar
• Fat, for frying

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Bavarian pastry

Let the yeast rise in 1/4 liter of warm milk and a little sugar. Sift the flour into a bowl, add a pinch of salt, the remaining sugar, 3 eggs, and butter, and knead into a dough. Let it rise for about 20-30 minutes. For the filling, cook the prunes with water (the bottom of the pot should be covered), sugar, cloves, and cinnamon until pureed. Cut the yeast dough into small balls, flatten them, and fill with 1 teaspoon of plum jam. Fold the dough over itself again, cover, and let rise for another 20-30 minutes. Fry the pastries in the floating fat (until they are nicely browned). Then, while still hot, roll them in the 2 beaten eggs and briefly place them back in the hot fat. While still warm, toss them in the sugar/cinnamon mixture. The potatoes are also good for freezing. To thaw, simply thaw in the oven at about 50-100°C. We pronounce it “Dafeide Erdepfe” 🙂