Striezel From Potato Germ Dough

For the Striezel made from potato dough, first cut the potatoes into quarters and boil in salted water until soft. Put them into a sieve and let them steam out well. Strain while hot and let cool.

Heat the milk and dissolve the yeast and 1 spoonful of sugar in it. Dust with flour and let rise, covered.

Mix soft (warmed) butter with eggs, sugar, salt and lemon zest and knead with flour, potatoes and the dampfl in a food processor until it forms a smooth yeast dough that comes away from the side of the bowl.

If the dough is too sticky, use a little more flour. Cover with a tea towel and let rise in a warm place for about 3/4 hr. If you like, you can knead raisins preserved in rum into the dough.

Divide dough and shape as desired. E.g. to Striezeln. These are braided from 4 strands. You can also form loaves, loaves or buttons. Cover again and let rise for at least 45 minutes.

Preheat the oven to 180 degrees. Brush the Striezel with the milk-egg mixture and sprinkle with hail sugar or almond flakes as desired – I put almonds on the raisin Striezel and sugar on the others.

Depending on the size, bake for about 35 – 45 minutes until golden brown.

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