Powidltascherl

Ingredients

• 500 g waxy potatoes
• 150 g soft butter
• 200 g Flour
• 50 g semolina
• 1 tsp grated lemon zest
• 2 egg yolks
• Salt
• 250 g plum jam
• 1 vanilla bean (pulp)
• 1 tbsp rum
• 0.25 tsp cinnamon
• 1 egg
• 50 g breadcrumbs
• powdered sugar (for dusting)

Instructions

1. 1.

   Peel, wash the potatoes and boil in salted water for about 25 minutes; drain, let steam off slightly, then press into a bowl to cool.

2. 2.

   Add 50 g butter, flour, semolina, lemon zest, egg yolks, and a pinch of salt to the cooled potatoes and knead into a smooth dough.

3. 3.

   Roll out the dough on a lightly floured surface to about 4 mm thickness and cut circles roughly 10 cm in diameter.

4. 4.

   Mix plum jam with vanilla pulp, rum, and cinnamon; spoon one portion into the center of each dough circle. Beat the egg with 1 tsp water and brush the dough edges with it. Fold the circles over and press the edges firmly together.

5. 5.

   Bring a generous amount of lightly salted water to a boil, reduce heat, and cook the Powidltascherl in batches for 4-5 minutes until they rise to the surface. Remove and drain.

6. 6.

   Whisk the remaining butter and toast breadcrumbs in it until golden brown. Gently flip the Powidltascherl into the breadcrumb butter and dust with powdered sugar before serving.