Recipes from Germany and Austria :: German and Austrian Potato and Noodle Side Dishes
1 c. mashed potatoes
1/2 c. sugar
1 pkg. active dry yeast
1 c. potato water
1 c. milk
1/2 c. shortening
1/4 tsp. saffron
1/4 c. boiling water
2 eggs, well beaten
1 c. sugar
1/2 tsp. salt
8 c. bread flour
Thoroughly mix potato and 1/2 c. sugar. Dissolve yeast in lukewarm potato water; add to potato and sugar mixture. Cover; let set in warm place about 3 hours.
Pour boiling water on saffron. Bring milk to a boil. Add shortening, egg, sugar and salt. Carefully drain saffron water into this mixture (save saffron for Crumbs).
When lukewarm, add yeast mixture and 4 c. flour. Beat well. Cover; let rise until bubbly, about 1 to 1 1/2 hours.
Add remaining flour or enough to make a dough that can be kneaded until smooth. Place in a greased bowl; cover and let rise about 4 hours or until double in bulk. Roll about 1/3 in. thick and place on greased cookie sheets. Brush tops with butter, cream or beaten egg. Cover with Crumb Mixture. Let rise about 1 hour or until double in bulk. Bake at 325 degrees fahrenheit for 20 to 25 mins.
Makes four 9-in. cakes.
Crumb Mixture
2 c. light brown sugar
2 1/2 (two and a half) c. flour
1 tsp. cinnamon
1 c. shortening
Saffron
Mix ingredients well with hands.
