in Germany

Potato plait

updated

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Ingredients for 4 servings:

  • 1 kg potatoes, freshly cooked
  • 2 eggs, for the dough
  • 100 g flour
  • 100 g butter
  • Salt, as needed
  • 250 ml milk
  • 1 egg(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a Bavarian specialty

Peel the potatoes and press them through a ricer, then mix with flour, eggs, and salt. Form the dough into finger-thick noodles, coat in melted butter, and layer them in a buttered casserole dish. Whisk together the milk, egg, and salt and pour half over the Striezl. Place in a preheated oven at approximately 200°C and bake for 10 minutes. Now add the remaining milk and bake for another 10 minutes, until the Striezl are a beautiful golden brown. Serve with Franconian sausages and sauerkraut.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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