2 1/2 cups all-purpose flour
3 1/2 tablespoons active dry yeast
3/4 teaspoon salt
1/2 cup butter or margarine
3 4 cups milk
Mashed Potato Filling:
2 3/4 cups grated cheddar cheese
juice of 1 1/2 lemons
3 tablespoons butter or margarine
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 and a half cups peeled and sliced potatoes
2 1/2 cups all-purpose flour
3 1/2 tablespoons active dry yeast
3/4 teaspoon salt
1/2 cup butter or margarine
3 4 cups milk
Mashed Potato Filling:
2 3/4 cups grated cheddar cheese
juice of 1 1/2 lemons
3 tablespoons butter or margarine
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 and a half cups peeled and sliced potatoes
Sift together flour, yeast, and salt
Cut the butter to be crumbly inside
Add milk and mix with a fork
Turn onto a floured surface
Knead and turn lightly several times
Chill in refrigerator
Unfold into a rectangular layer; cut into 6 squares of 12 cm
Mashed Potato Filling: Mix two cups grated cheese, two cups , water, juice of one lemon, and butter
Cook until it becomes a fine syrup
Mix the remaining potato with the juice of half lemon and add cinnamon, nutmeg, and potatoes
Place a mound of the potato mixture on top, cover each square
Close the ends and open the corners well
Arrange in a large shallow dish
Pour the syrup over the balls and bake in a hot oven for 10 minutes
Lower the heat and bake for another 35 minutes.
