Summary

Ingredients

• 500 g potato (s)
• 500g flour
• 100 g butter
• 25 g bakin powder
• 160 g suar
• a bit salt
• some plum jam, (plum jam)
• 2 egg (s)

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Instructions

1. Boil the peeled potatoes as jacket potatoes, then peel the potatoes and grate them finely.
2. Sieve the flour with the baking powder several times.
3. Work the potatoes, flour, sugar, butter and salt into a dough. Divide the dough into five to six parts.
4. Roll out each piece into a round plate about 20 to 25 cm in diameter. Cut each piece of dough diagonally crosswise into four parts with a knife.
5. Put one to two teaspoons of plum puree (latwerge) on the individual pieces and roll up into a croissant starting from the long side. Place the croissants on a baking sheet, whisk the eggs and brush the croissants with it.
6. Bake the croissants in a preheated oven at 180 degrees for about 20 to 25 minutes.