Franconian Dätscher
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500g flour
- 20 g yeast
- 125 g clarified butter
- 300 g potato (s), rated, boiled
- 50 g butter
- 100 ml sour cream
- salt
- Caraway seed
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl and make a well in the middle. Pour the yeast dissolved in lukewarm water there and sprinkle with a little flour. Cover the bowl with a cloth and let the dough rise in a warm place for 30 minutes. Now add the clarified butter and the grated, boiled potatoes and knead everything well. Season to taste with salt.
- Roll out the dough into thin flat cakes the size of a dinner plate, brush with butter and sour cream and sprinkle with caraway seeds and salt.
- Bake in the oven at 225 degrees for about 20 minutes and best serve hot.
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