Potato dumplings

Ingredients for 4 servings:

• 250 g potatoes, floury
• 120 g butter, liquid
• 300 g flour
• 80 g potato starch
• 200 ml milk, lukewarm
• 42 g yeast
• 1 tbsp, heaped sugar
• 1 tsp salt
• 3 egg yolks

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 10 minutes

Boil potatoes in salted water, peel, press through a ricer, and let cool. At the same time, melt the butter and let cool. Combine the flour, starch, and salt in a large mixing bowl and make a well. Add the lukewarm milk, sugar, egg yolks, and yeast to this well, cover, and let stand for about 10 minutes. Knead everything with 40g of the butter until you have a smooth yeast dough. Fold the cooled potatoes into the yeast dough. Let rise until the dough has at least doubled in size. Grease a large ovenproof pot or bowl with plenty of melted butter. Knead the dough on a well-floured work surface. Using a dough scraper, form about 12 dough balls one after the other, place them in the pot, cover, and let rise again until the dough balls have doubled in size. Brush with the remaining melted butter and bake in an oven preheated to 180°C (top/bottom heat) for 25–30 minutes.