Struwen with greasy potatoes

Ingredients for 4 servings:

• 500 g flour
• 375 ml milk, lukewarm
• 40 g yeast
• 2 tbsp sugar
• 1 egg(s)
• 125 g currants or raisins
• ½ tsp salt
• 25 g butter or margarine
• 25 g flour
• 250 ml milk, it can also be mixed with some broth
• Mustard
• 1 tsp vinegar
• Salt
• nutmeg
• 500 g potatoes
• some fat for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Good Friday meal from Münsterland

Preparation of the Struwen: Let the yeast rise with a little lukewarm milk. Sift the flour into a bowl and add all the ingredients, including the risen yeast, and mix with the remaining lukewarm milk. Let the dough rise for at least 1 hour. After this time, heat some fat in a pan and bake cookies with a diameter of approximately 8-10 cm. Preparation of the greasy potatoes and mustard sauce: Cook the potatoes, let them cool, and slice them. For the mustard sauce: Briefly heat the stovetop to full heat. As soon as the pot starts to heat up, set the heat to the second lowest setting and heat the butter until it is barely bubbling, i.e., clarified. Now sprinkle in the flour and whisk it into the butter until smooth. Let it sweat a little longer so the flour can swell. With light sauces, make sure the roux doesn’t start to brown! Add the milk in a thin stream, stirring constantly. Bring to a boil and simmer for about 10 minutes. Then season with mustard and a dash of vinegar, salt, and nutmeg. Then add the cold potato slices and heat through again.