Gfeide potatoes

Ingredients for 4 servings:

• 250 ml milk
• 1 cube of yeast
• 500 g flour
• 40 g sugar
• 6 eggs
• 2 egg yolks
• 50 g butter
• 1 pinch of salt
• 1 kg fat for frying
• 100 g prunes
• 6 tbsp sugar
• 6 tsp cinnamon
• some rum flavoring or rum

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Baked goods from Bavaria – in German: rotten potatoes – but this name says nothing about the dish!!!

Mix together some flour, some milk, the yeast, and 40g of sugar (Bavarian: Dampferl). Important: All ingredients should be at room temperature, and the milk should be lukewarm! Cover and let this Dampferl rest in a warm place for about 1/4 to 1/2 hour. The yeast should then have risen, meaning it should have increased in volume and be bubbling. Now add the remaining flour, the remaining milk, 2 whole eggs, 2 egg yolks, butter, and salt, and mix to form a yeast dough. Vigorously beat the dough with a wooden spoon until it bubbles and pulls away from the sides of the bowl. Then cover and let it rest in a warm place for another 1/2 to 1 hour, until it has doubled to tripled in size. Cut out egg-sized flatbreads from this dough, place them on a floured surface, and let them rest in a warm place for another 1/2 hour. Meanwhile, bring the dried plums to a boil with a little water until soft, then mash with a fork or masher. Season with 2 tablespoons of sugar and 2 teaspoons of cinnamon, and – depending on your taste – rum flavoring or rum. Heat the frying oil to about 170 degrees Celsius (350 degrees Fahrenheit) (in a deep fryer or wide saucepan). Make a well in the dough, add a dollop of plum jam, and seal the dough to form a ball. Fry in the floating fat until golden brown, then drain on kitchen paper. Caution! Since the filling is usually not exactly in the center of the balls, it is very important to ensure that the balls brown evenly. They may always want to rotate in the same position due to the weight of the filling! Once all the doughnuts are baked, whisk 4 whole eggs thoroughly and place them in a bowl. In another bowl, prepare a sugar-cinnamon mixture from 4 tablespoons of sugar and 2 teaspoons of cinnamon. Dip the doughnuts into the beaten eggs and then lower them back into the floating butter until the egg mixture begins to set (maximum 2 minutes). Roll the still-warm doughnuts in the sugar-cinnamon mixture. Enjoy warm!