Traditional Prekmurje (in Slovenia) dish.
Dodols made of potatoes and zaseka are prepared as follows:
500 g of jam
2 dl of milk
1 egg
1 tablespoon of yeast
1 tablespoon of sugar
1 tablespoon of salt
2-3 dl flour Oil for frying
Powdered sugar for dusting (optional)
Dodols made of potatoes and zaseka are prepared as follows:
Ingridients:
1 kg of potatoes500 g of jam
2 dl of milk
1 egg
1 tablespoon of yeast
1 tablespoon of sugar
1 tablespoon of salt
2-3 dl flour Oil for frying
Powdered sugar for dusting (optional)
Preparation:
Peel the potatoes and cook until soft. Cool and mix into a smooth mass. Place the milk, sugar and yeast in a pan and stir until the yeast dissolves. Add the milk mixture, egg, salt, sugar and enough flour to the potato mass to make a smooth dough. Let the dough rise for about 30 minutes. Roll out the dough and form balls from it. Dip the balls in heated oil and fry them until golden brown. Sprinkle the cooled cookies with powdered sugar as desired. Dodols are best when they are still warm.
Dodols - Cooking with or without olive oil
Reviewed by analitik
on
5/31/2024
Rating:
