Blueberry buns from potato dough

ingredients

Potato dough

700 g potatoes 300 g semi-coarse flour 1 pk egg 1 pinch salt

Filling

300 g blueberries 5 tbsp crystal sugar

For the top

ground poppy seeds crystal sugar melted butter

progress

My childhood is associated with a region where there is no shortage of berries. In the summer we would go strawberry picking, blueberry picking – and my mother, in addition to boiling them, would bake pies from them, or cook a sweet lunch. We don’t lack these goodies now, either, but I use Canadian blueberries, since I no longer live in my home region.

1.

Cook the pears in their skins and once cooled, finely grate them on a board.

2.

Add flour, egg, salt and work the dough, roll it out thin, cut it into squares, put blueberries and a little sugar on each one. Roll into a ball and place on a floured board.

3.

Cook in lightly salted water, let it simmer for about 2 minutes.

4.

Sprinkle on a plate with poppy seeds mixed with sugar and pour over melted butter.

5.

Good taste!