Thuringian Dätscher

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	20 mins
Total Time	1 hr 50 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

Peel the potatoes and cook them in unsalted water. Drain the water and mash the potatoes very finely. If you have, it is best to use a potato press, then it will be even finer. Let the potato mixture cool completely.
Then knead with 1 cup of water, 3 tablespoons of sugar and 6 cups of flour to form a dry dough that no longer sticks to your fingers. Dust a work surface with flour. Place the dough on top in portions and roll out 0.5 cm thick with a rolling pin. If the dough sticks again, dust with flour.
Cut the rolled out dough to the desired size. Place a pan and saucepan over medium heat. Put 350 g butter in the saucepan and let the butter brown. Gradually use the rest of the butter to fry the batter in the pan. Put the dough pieces in the pan and fry until golden brown.
Remove the Dätscher, place in a flat dish, sprinkle with sugar and drizzle with brown butter. Continue like this and layer until all of the dätscher are baked.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.