Potato Tongues
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 700 g potato (s), floury boilin
- 50 g butter
- 3 egg yolks
- salt
- nutmeg
- 1 pack dry yeast
- 40 g flour, handy
- 80 g semolina
- Flour, handy for the work surface
- 50 g butter for turnin
- Butter for the mold
- 1 egg yolk for brushing
Print Recipe
Pin Recipe Instructions
- Boil the potatoes, peel them and press them through the potato press while they are still hot. Mix the potatoes in a bowl with melted butter and the egg yolks and season with salt and nutmeg.
- Sieve the dry yeast with the flour and semolina, add to the other ingredients and - ideally with a wooden spoon - work into a soft, smooth dough.
- On a well-floured work surface, shape the dough into a roll about 4 cm thick and divide it into 24 pieces. Shape the dough pieces into balls, turn them in melted butter and place them tightly in a well-greased baking dish.
- Cover the Buchteln and let rise at room temperature for about 40 minutes. Whisk the egg yolk, brush the Buchteln with it and bake in the preheated oven on the middle rack at 200 ° C for about 40 minutes.
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