Potato Bake with Plum Sauce

Last Updated on September 15, 2024

Dough made of potatoes, garlic, flour, milk, sourdough, cracklings and eggs, baked until golden brown, served with plum sauce.

Ingredients:

500 g of plain flour 250 g of/td> lard 100 g lard 50 g of lard 500 ml of semi-skimmed milk 1 tsp semolina 1 tsp Marjoram 4 pcs of potatoes 2 pcs garlic cloves 1 pk of egg lard to grease poppy seeds to sprinkle salt For the sauce: 2 pcs plum compote (375 g solid weight) 2 pcscinnamon twists cinnamon sugar (can be omitted if compotes are sweet)

Procedure:

1.
1. Pour the compotes into a saucepan with their juices, add the cinnamon, sweeten if necessary, and let it boil over low heat and thicken into a sauce
2. Peel the potatoes and garlic and grate finely when raw, put them in a bowl
3. Let the yeast, sugar, a handful of flour and half of the lukewarm milk rise into a sourdough starter
4. Add the remaining plain flour to the bowl, gradually stir in the sourdough starter, the remaining milk, salt, marjoram, beaten egg, crackling, melted lard and make a dough which you leave to rise (1 hour)
4. Grease two low baking trays, sprinkle with poppy seeds, divide the risen dough into the trays and bake at 220 °C until golden brown (about 30-40 minutes).