Potato Buchteln

Ingredients for 1 servings:

• 500 g potatoes
• 30 g yeast
• 125 ml milk
• 150 g sugar
• 1 pinch of salt
• 60 g butter
• 100 g flour
• 100 g semolina
• 100 g plum jam or jam
• 40 g butter for the mold and for brushing the Buchteln
• 2 tbsp flour for the work surface

Instructions

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

Potatoes for dessert for 6 servings

Steam the potatoes, peel them, press them through a potato ricer, and let them cool. Gently warm the milk, crumble in the yeast, add a little sugar, and cover and let them rise in a warm place for half an hour. Melt the butter, add it to the potatoes along with the remaining sugar and a pinch of salt, and mix well. Mix in the flour, semolina, and yeast milk until a smooth dough forms. Cover and let them rise for another half hour. Roll the dough out on a floured surface into a sausage about five centimeters thick. Cut into three-centimeter-thick slices. Cut an opening into the side of each slice. Fill with a spoonful of plum jam or marmalade and reseal securely. Place the Buchteln in a well-greased dish, ensuring the bottom is completely covered. Brush with melted butter and let them rise, covered, for another quarter of an hour. Bake in an oven preheated to 190 degrees Celsius (375 degrees Fahrenheit) for half an hour, until the surface is golden yellow.