Ingredients

  • 1 cup butter
  • 2 cups milk
  • 3 cups potato flour
  • 6 eggs
  • salt and sugar to taste

Method

Bring to a boil 1 cup clarified butter and 2 teacups milk and add 3 full cups potato flour, mixing constantly with a wooden spatula. When the mixture has boiled sufficiently, remove it from the fire and beat until cool. Beat 6 eggs into the dough one by one until the dough is as thin as that usually used to make krendels. These must—without fail—be rolled out on a napkin and then set on a baking sheet and popped into the oven.

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