Homemade sweet and savoury potato lokše
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ingredients
1 kg potatoes 300 g plain flour 00 extra 1 KL salt butter
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There is nothing like homemade potato lokše, everyone literally “loves” them here. We have been making them like this for generations.
1.
Wash the smaller potatoes and boil them the day before in their skins until soft. Leave to cool preferably from evening to morning. Remove the skin from the potatoes and grate finely.
2.
In a mixing bowl, knead the potatoes together with the sifted flour and salt into a smooth dough. Do not knead for too long as the dough may start to stick. Shape the dough into a cylinder about 45 cm long and cut into 2,5 cm thick pieces. Form each piece into balls and roll out on a floured board, to prevent the dough from sticking, to a thickness of 2-3 mm in a circle, depending on the size of the pan, 22-24 cm.
3.
Bake on each side in a dry, heated Teflon or stoneware pan. It goes very quickly. Continuously wipe off remaining flour with a paper towel. Brush each lox with melted butter, just on one side, lay the loxes on top of each other so the dry side is coated from the bottom. Vegetable oil, duck or goose fat can also be used for greasing. After baking, I cover them with an inverted bowl to keep them warm longer.
4.
Lokshes are excellent as a side dish for roast duck, goose with milk bean or other soup. They are also excellent as a sweet option, lokše smeared with a thin layer of jam and sprinkled with poppy seeds and sugar. It’s a delicious treat!
5.
Good taste!
