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Wickers and potatoes
1 serving
Grate boiled and chilled potatoes on a coarse grater, add the rest of the products to it, knead the dough and let it rise. Divide the finished dough into 2 parts, roll out bundles of them with a diameter of 2 cm and twist them. Cut the resulting twisted tourniquet into pieces 5 cm long, put them on an oil-lubricated tray and lubricate with an egg. Bake in the preheated oven for 50 minutes.
Grate boiled and chilled potatoes on a coarse grater, add the rest of the products to it, knead the dough and let it rise. Divide the finished dough into 2 parts, roll out bundles of them with a diameter of 2 cm and twist them. Cut the resulting twisted tourniquet into pieces 5 cm long, put them on an oil-lubricated tray and lubricate with an egg. Bake in the preheated oven for 50 minutes.
flour - 3 cups, potatoes - 250 g, margarine - 3 tbsp. spoons, sugar - 2 tbsp. spoons, milk - 100 g, yeast - 20 g, raisins - 5 tbsp. spoons, salt to taste, eggs - 1 pc.
