Eferdinger potato croissants

Ingredients for 1 servings:

• 500 g flour
• 250 g floury potatoes
• 250 ml milk, lukewarm
• 1 bag(s) of dry yeast
• 50 g sugar
• 50 g butter, melted
• 1 egg(s)
• 1 pinch of salt
• Jam for filling
• Powdered sugar (icing sugar) for sprinkling

Instructions

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

Sweet potato croissants from Upper Austria, makes 12 – 16 croissants

First, boil the potatoes until tender, which will take about 30 minutes depending on their size. Knead the flour, yeast, sugar, salt, and lukewarm milk into a dough. Preheat the oven to 180°C (350°F). Peel the potatoes and press them into a dough while they are still hot. Mix in the egg and melted butter, and knead everything into a dough. Let the dough rise in a warm place for about 45 minutes. Then roll out the dough into a circle about 1 cm thick and shape into 12-16 triangles (like slices of cake). Fill with jam and roll them into croissants. Bake for 20 to 25 minutes. Sprinkle the hot croissants with powdered sugar and enjoy. These croissants taste best served lukewarm. You can also serve them with vanilla sauce.