John Myers
Contents
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Ingredients
- 200 g Floury potatoes
- 1 large Chopped onion
- 2 tbsp Add the rapeseed oil to the onions
- 250 g Flour
- 1 packet Dry yeast
- 1 tsp Salt
- 1 tsp Linseed
- 1 tbsp Liquid butter
- 100 ml Milk
- 1 Egg yolk
Instructions
- Cook the potatoes until they are done.
- While the potatoes are cooking, dice the onions and toss them in a pan with a little oil (I used 2 tablespoons of rapeseed oil) - set aside.
- Finely mash the cooked potatoes peeled, possibly with a potato press and leave to cool in a bowl.
- Mix with the flour, yeast, salt and the egg yolk. Add linseed, butter and milk and "knead" into a smooth dough (my food processor does that) and then let the dough rise for about an hour.
- Preheat the oven.
- “Knead” the dough again and mix in the skipped onion.
- Put the dough in a long form / roll and cut away parts with a knife and place them on the baking sheet and bake them brown at 170 degrees for about 30 - 35 minutes.
- They taste best warm. But since I had 10 pieces, I packed 2 x 3 in bags and frozen ..... because I too want to enjoy Christmas in peace, not stand in the kitchen every day and "preparatory work" is half the battle 😉
- Enjoy your meal
Nutrition
Serving: 100gCalories: 193kcalCarbohydrates: 37.9gProtein: 6.6gFat: 1.4g
