Powidltascherl with Potatoes Yeast Dough

For the Powidltascherl with potato dough, dissolve the yeast with sugar in lukewarm milk, mix with the remaining ingredients to form a dough and knead briefly.

Roll out on a floured work surface to a thickness of 4 mm and cut out circles.

Put rum flavored powidl jam in the center, brush the edges with beaten egg, fold in half and press the edges well.

Place in boiling salted water and let cook for about 5 to 7 minutes below boiling point.

Since this is a somewhat larger recipe, it is advisable to freeze the Tascherl that are not needed.

To do this, rinse the cooked pouches in cold water, drain on a cotton towel, place on a lightly oiled tray or silicone mat and freeze.

Transfer to a fresh-keeping tin or bag and seal.

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