Thuringian Dätscher

Ingredients for 8 servings:

• 650 g potatoes, floury
• 1 cup water
• 3 tbsp sugar
• 6 cups flour
• 500 g butter
• n. B. Sugar for sprinkling
• Flour for the work surface

Instructions

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

Peel the potatoes and boil them in unsalted water. Drain the water and mash the potatoes very finely. If you have one, it’s best to use a potato ricer, which makes it even finer. Let the potato mixture cool completely. Then knead it with 1 cup of water, 3 tablespoons of sugar, and 6 cups of flour until you have a dry dough that no longer sticks to your fingers. Dust a work surface with flour. Place the dough in portions on the surface and roll out with a rolling pin to a thickness of 0.5 cm. If the dough sticks again, dust with flour. Cut the rolled out dough to the desired size. Place a pan and a saucepan over medium heat. Add 350 g of butter to the pan and let the butter brown. Gradually use the rest of the butter to fry the dough in the pan. Add the dough pieces to the pan and fry until golden brown. Remove the “Dätscher,” place them in a shallow dish, sprinkle with sugar, and drizzle with browned butter. Continue layering until all the Dätscher are baked.