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Sweet-filled potato roll
1 serving
cook the potatoes the day before, peel and grate. mix with eggs, vegetable oil, sugar sand, lemon zest, salt, vanilla sugar, crumbled arojas and flour, let go. then split into two parts. on a board lubricated with vegetable oil, roll out a rectangular layer the size of a sheet on which the roll will be baked. lubricate the sheet, cover the dough layer with filling and wrap the roll. roll out another layer from the remaining dough, put the filling and wrap the second roll. put both rolls on a sheet and bake over medium heat. these rolls can be filled with nuts mixed with sugar or boiled in sweetened milk.
cook the potatoes the day before, peel and grate. mix with eggs, vegetable oil, sugar sand, lemon zest, salt, vanilla sugar, crumbled arojas and flour, let go. then split into two parts. on a board lubricated with vegetable oil, roll out a rectangular layer the size of a sheet on which the roll will be baked. lubricate the sheet, cover the dough layer with filling and wrap the roll. roll out another layer from the remaining dough, put the filling and wrap the second roll. put both rolls on a sheet and bake over medium heat. these rolls can be filled with nuts mixed with sugar or boiled in sweetened milk.
potatoes - 500 g, flour - 500 g, eggs - 2 pcs., Vegetable oil - 2 tbsp. spoons, yeast to taste, lemon zest to taste, sugar - 6 tbsp. spoons, marmalade to taste, or jam to taste, vanilla sugar to taste, salt to taste
