Potato Buns

For the potato buns, cut shallots, mushrooms and stone chives into fine strips. Sauté in butter and season with salt and pepper. Then swirl until the liquid has evaporated, let cool and add the chopped parsley.

For the booklets, dissolve yeast in lukewarm milk, add a pinch of sugar and mix with some of the flour to form a thick dough. Cover and let rise in a warm place for about 30 minutes.

Add the potatoes, the remaining flour and the egg yolks. Knead into a smooth dough, season with salt, pepper and nutmeg. Cover and let rise for another 30 minutes. Roll out the dough to a thickness of 1 cm, cut out small cookies and fill with the mushroom mixture. Shape into booklets and place in buttered Dariol molds. Let rise a little more.

Bake the Erdäpfelbuchteln in the oven at 170°C-180°C for about 20-25 minutes.

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