Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

15 g Yeast
500 g Flour
125 g Butter- or lard-schmaltz
200 g Potatoes, boiled, skinned
50 g Butter
5 tb Dairy sour cream
Salt to taste
Caraway seeds to taste
Milk (a little)

Crumble the yeast and mix with the luke warm milk and a little flour
to form a preliminary dough. Let it rest for 30 minutes. In the
meantime, grind the potatoes. Combine with the preliminary dough, the
schmaltz and the rest of the flour. Roll out this dough to thin,
plate sized rounds. Place on a greased baking sheet, spread butter
and sour cream on top, sprinkle with salt and caraway seeds. Bake at
225 degrees Celsius until golden brown. Serve at once. Is usually
accompanied by a good Franconian wine or dark beer.

From: Kulinarische Streifzuege durch Franken, sigloch edition, 1980,
ISBN 3 8003 0147 4; translated for you by Volkhart Baumgaertner

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