Potato dumplinsgs with jam

1. 

potatoes 8.75 oz (250 g)

Wash the potatoes, cook for 15 minutes from boiling point. Let cool and peel.

2. 

whole milk 3.5% ¾ cup (200 ml) • flour medium 1 tsp • sugar granulated 1 tsp • fresh yeast 1 oz (25 g)

Mix flour and sugar with a little lukewarm milk. Add crumbled yeast and gently stir. Allow it to raise covered at warm place.

3. 

flour medium 14 oz (400 g) • salt 1 pinch

Put flour into a bowl, add a pinch of salt and mashed potatoes (200 g).

4. 

chicken egg 1 pc • egg yolk 2 pcs • unsalted butter 2 oz (60 g) • rum 3 tbsp • sugar granulated 1 tbsp

Add eggs, egg yolks, melted butter, rum, sugar and yeast.

5. 

flour medium

Knead the dough (a little sticky). Sprinkle lightly with flour and cover.

6. 

Let it rise in a warm place for about an hour.

7. 

flour medium

Put the dough on a board sprinkled with flour (preferably a silicone pad).

8. 

plum jam

Roll on to 50x40 cm size. On half of the dough (in length), mark 10 wheels in two rows with a circular mould (diameter 9 cm). Place a teaspoon of solid plum jam in the center of each wheel.

9. 

Using a silicone pad, put the dough without the jam on the dough with the jam. The potato dough is soft and the padis an excellent helper, but it works also without it.

10. 

Cut both doughs with the jam in the middle to connect them. You can make 4 more dumplings out of the rest of the dough, but you can also fry them without a jam.

11. 

Let the dumplings rise for 15 minutes.

12. 

rapeseed oil • unsalted butter 1 tbsp

Pour oil into the pan and add a piece of butter, the dumplings will not soak oil. Fry from one ...

13. 

... and from the other side (about 1,5 minutes each side on a medium flame).

14. 

Lay dumplings on a paper kitchen towel, but they are hardly greasy at all.

15. 

powdered sugar

Sprinkle still warm with sifted powdered sugar.