Golden Potato Dumplings
ready in 1 hr 55 min.
Dissolve the yeast in 5 tbsp lukewarm milk. Sieve the flour into a bowl, stir in the sugar and create a well in the middle. Pour the yeast into the well, cover with some flour and leave to rise in a warm place for 20 minutes.
Mash the potatoes and add the to the yeast sponge along with the eggs, the remaining milk, the butter and a pinch of salt. Knead well. If necessary add some more milk. Cover and leave to rise for another 45 minutes
Mix together the cinnamon and the sugar and shape the dough into 50 g balls. Fry in hot fat until golden brown and pat dry with kitchen paper. Roll the balls in the cinnamon-sugar and serve immediately.