Potato Flesserl

For the potato flesserl, peel the potato, cut into large cubes and boil with the salted water until soft. When the potato pieces are soft, drain the cooking water into a mug and set aside until it is only lukewarm.

Finely mash the potatoes with a potato masher and add the butter. Dissolve the honey and yeast in the buttermilk. Mix all dry ingredients in a mixing bowl.

Add the lukewarm mashed potatoes and the dissolved yeast to the flour and gradually add as much of the cooking liquid from the potatoes at a slow speed at first until a smooth dough is formed (depending on the type of flour, you may need more or less liquid).

Then knead well for a short time at higher speed. Cover and let the dough rise until doubled in size. Divide the dough into about 20 pieces and form into puffs (single strand braid).

Cover and let rise again on a baking tray covered with baking paper. Sprinkle with water and sprinkle with coarse salt and caraway seeds.

Bake at 200 degrees top and bottom heat for about 30 minutes. Bake in a combi steam oven at the setting: combi cooking, hot air plus 210 degrees, 100% humidity, for about 20 to 25 minutes.

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