Frankfurters Baked in Potato Dough with Sharp Cheese
Start with the detail that decides everything here: the potatoes have to go through the grinder while they are still hot and steaming. Hot potato starch is still gelatinized and behaves like glue, so 800 g (about 1¾ lb) of spuds binds into a workable dough with exactly the 250 g of flour the recipe calls for. Let them cool and you will end up adding half again as much flour, and the baked rolls turn tough.
The semolina is not filler but a sponge — give the kneaded dough ten or fifteen minutes to sit and it will absorb the water the ground potato releases. Peel the casings off the frankfurters before wrapping; in a 375-400°F (190-200°C) oven a casing shrinks and splits the seam you just pinched shut.
Beat the brushing egg with butter that is melted but cooled to lukewarm, or the white sets in flecks and the top bakes patchy instead of glossy. For the sharp cheese, aged Gouda, mature Cheddar or Parmesan all work — dryness matters more than sharpness, since a wet mozzarella just runs across the tray. Serve hot with mustard, or with sauerkraut if you want the full central European version of the plate.
Part of European cuisine — 100 more recipes in the section.
You might also like
Ingredients
Instructions
The dough
Put the hot boiled potatoes through a meat grinder.Beat in one egg, add the semolina and flour, and season with salt.
Knead the mixture well into a smooth dough.
Roll the potato dough out on a floured board.
Shaping and baking
Cut the dough into rectangles matching the length and width of the frankfurters.Peel the casings off the frankfurters and lay them on the prepared rectangles.
Wrap the frankfurters in the dough and pinch the edges closed on all sides.
Beat the second egg with the melted but not hot butter and brush it over the dough.
Arrange the wrapped frankfurters on a buttered baking sheet and scatter the grated sharp cheese over the top.
Bake in the oven until golden brown.
Reviews
There are no reviews yet.