Potato Buns with Mushroom Stuffing

For the potato buns with mushroom filling, peel the potatoes and boil until soft. Strain through a potato ricer and let cool.

Meanwhile, heat the milk and butter until the butter has melted (do not boil). Crumble the yeast into the warm milk and dissolve it well.

Sift the flour finely into a large bowl and add the butter-milk-ferm mixture, eggs and spices and knead into a smooth dough. Cover and let rest for 1 hour. The dough should double in size.

Knead in the strained potatoes and form into a ball. Cover again and let rest for 1 hour.

For the mushroom filling, soak the porcini mushrooms in a little water and then squeeze them. Cut the mushrooms into small pieces, also dice the shallot and fry everything in some butter, season with the spices.

Preheat the oven to 180°C top/bottom heat and melt the butter for the pan. Divide the dough into small portions and fill with the mushroom mixture. Turn them in the butter and layer them close together in the baking dish.

Pour the remaining butter over the potato cakes with mushroom filling and bake in the oven for about 25 minutes until golden brown.

Preparation Tip:

These tasty, hearty potato buns with mushroom filling are served as a side dish with beef and game. In addition to mushrooms, the filling can also be made of grams or root vegetables, for example.

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