John Myers
Ingredients for 3 servings:
- 750 g potatoes
- 200 g starch flour
- 2 egg yolks
- 1 tsp sugar for the flutschkeilchen
- 1 pinch of salt
- 120 g poppy seeds, ground
- 120 g sugar for the poppy seeds
- 120 g raisins
- 400 ml milk
- some fruit
- some powdered sugar
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
a sweet main course
Boil the potatoes in their jackets. Rinse in cold water, remove the skins, and let cool slightly. Press through a potato ricer into a bowl or mash thoroughly. Add the egg yolks, sugar, salt, and cornstarch and mix everything with a wooden spoon until you have a smooth dough. Using your hands, shape the dough into about 27 oblong-oval wedges and simmer them in lightly salted water for about 20 minutes. During this time, heat the milk, add the sugar, raisins, and poppy seeds, and simmer for 15 minutes, stirring frequently. Remove the cooked wedges from the water with a slotted spoon, drain well, and serve on plates. Sprinkle the poppy seeds on top of the wedges, garnish with some fruit, and dust generously with icing sugar. Tip: A smaller batch also makes a good dessert.
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