Dolley madison cakes

Yield: 4 servings

Measure Ingredient
2 mediums White potatoes
2½ teaspoon Active dry yeast or 1/2 oz. compressed
\N \N ; yeast
¼ cup Lukewarm water
½ cup Unsalted butter
2 teaspoons Salt
2 tablespoons Sugar
3½ cup All-purpose flour

Boil the potatoes in 1¼ cup cold water, until tender. Strain and save 1 cup of the potato water. Mash the potatoes into a bowl. Let the potatoes and the reserved liquid cool.

In a small bowl, sprinkle the yeast into ¼ cup water. Let stand until dissolved, about 5 minutes. Melt ¼ cup of the butter in a small saucepan.

Put the reserved potato water, mashed potato, dissolved yeast, and melted butter into a large bowl. Add the salt and sugar and mix. Stir in half the flour and mix. Add the remaining flour ½ cup at a time, mixing well after each addition. The dough should be soft and slightly sticky.

Turn the dough out onto a floured work surface. Dust the dough and your hands with flour and knead until it is very smooth and spongy. Then return the dough to a well-greased bowl. Cover the bowl with a damp dish cloth and let rise until doubled in bulk, about 1- 1 ½ hours, depending on the heat and humidity.

Brush a baking sheet with melted butter. Melt an additional ¼ cup butter and place in a mixing bowl. Turn the dough out onto a lightly floured work surface and knead with your hand about 15-20 seconds. Cover the dough and let rest about 5 minutes. Flour your hands and pinch pieces of dough about 1 inch in diameter, making about 30 pieces. Roll each ball in between your hands to form a ball. Dip each ball into melted butter and place on the baking sheet. Cover the baking sheet with a damp towel and let rise in a warm place, about 40 minutes.

Bake at 375 degrees F. until golden brown, about 25-30 minutes. Brush tops lightly with butter and serve at once.

©1997 Adapted with permission of Gruner and Jahr USA Publishing © 1997 Lifetime Entertainment Services. All rights reserved.

Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.

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