Delicious Dätscher

Ingredients for 1 servings:

• 250 g jacket potatoes, cooked the day before
• 130 ml milk
• 1 packet of dry yeast
• 120 g sugar
• 500 g flour
• 220 g butter, soft
• 1 pinch of salt
• 50 g maple syrup
• 1 tbsp cinnamon
• 96 pecans, approx. 200 g
• 4 tbsp, heaped powdered sugar
• 2 dashes lemon juice
• Water

Instructions

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

Christmas-pimped potato pancakes from the oven

Press the peeled, cold potatoes through a potato ricer. Knead with flour, yeast, milk, sugar, 120g butter, and salt to form a yeast dough. Cover the dough and let it rise in a warm place until it has doubled in size. Knead the dough, form 48 equal-sized balls, place them on 2 baking sheets, and flatten slightly. Melt 100g butter. Stir in the maple syrup and cinnamon. Brush about half of it onto the Dätscher with a pastry brush. Place the pecans on top and spread the rest of the melted butter on top. Cover the sheets and let it rise for 20 minutes. Bake at 180°C (350°F) for about 30 minutes until golden brown. Then let it cool on a wire rack. Mix the powdered sugar with lemon juice and a little water and drizzle over the Dätscher.