Angersbacher Ploatz

Ingredients for 1 servings:

• 300 g wheat flour
• 0.67 cubes of fresh yeast
• 1 tsp sugar
• 1 tsp salt
• 200 ml water, lukewarm
• 4 tbsp sunflower oil or rapeseed oil
• 500 g potatoes
• 250 g smoked bacon
• 2 m.-sized onion(s)
• 250 g quark 20 or 40% fat
• e.g. milk
• e.g. salt and pepper
• n. B. Caraway
• e.g. parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

Angeschbächer Ploatz according to an ancient family recipe

For the dough, put the flour in a bowl and make a well in the center. Crumble in the yeast, then add the sugar, salt, and oil. Pour the water into the well and let everything rest for about 10 minutes. Knead the ingredients with your hands until you have a dough that no longer sticks to your fingers. You may need to add a little more flour or water as needed for a good result. Cover the dough in the bowl and let it rest for at least 45 minutes—the longer the better. In the meantime, prepare the topping. Boil the potatoes. The original recipe calls for boiled potatoes. If you want it to go faster, you can also boil diced boiled potatoes. These need to cool after cooking. If using boiled potatoes, peel them after they have cooled. Cut the bacon and onions into small cubes. Put the cooled potatoes in a bowl and mash. Add the onions, bacon, and quark. Mix everything together with a little milk until creamy. Gradually add the milk to achieve the perfect consistency. Season with salt, pepper, and caraway seeds. There are two classic Ploatz versions: yellow and green. For the yellow version, we’re already prepared; for the green version, simply add parsley. Roll out the yeast dough by hand or with a rolling pin until it’s roughly the shape of a baking sheet. Place baking paper on the baking sheet and place the dough on it. Let the dough rest on the baking sheet for about 20 minutes. Preheat the oven to 200°C (top/bottom heat). Then spread the potato mixture evenly over the dough. This is best done with a spatula. Bake the Ploatz in the preheated oven for about 40-50 minutes. The dough should then be baked through, and the mixture on top should be lightly golden yellow. Cut the finished Angersbacher Ploatz into rectangular pieces and serve hot straight away. This is a classic family recipe for Angersbacher Ploatz, which has been passed down through many generations.