For the starter:
One large potato (300g)
One egg
One tablespoon of yeast powder
Two tablets of baker's yeast (30g)
Approximately one cup of wheat flour
For the dough:
Seven to eight cups of wheat flour (1050g to 1200g)
One and a third cup of yeast powder (240g)
One tablespoon of cinnamon
Six eggs
One cup of butter (240g)
For the starter:
One large potato (300g)
One egg
One tablespoon of yeast powder
Two tablets of baker's yeast (30g)
Approximately one cup of wheat flour
For the dough:
Seven to eight cups of wheat flour (1050g to 1200g)
One and a third cup of yeast powder (240g)
One tablespoon of cinnamon
Six eggs
One cup of butter (240g)
This recipe should be started the night before
Cook the potato with its skin, then peel it and mash it well
Once the potato is mashed, add the beaten egg, yeast powder, and dissolved yeast in warm water (not hot)
Mix well and add wheat flour in sufficient quantity to obtain a soft dough
Place it in a bowl, cover it, and let it rest overnight
The next day, mix the flour (seven cups) into a large bowl or a working surface along with yeast powder and cinnamon
Make an indentation in the middle and place the lightly beaten eggs, melted butter, and starter mass
Mash everything until the dough forms bubbles and detaches from the bowl or working surface
If necessary, add more wheat flour
Cover the dough and let it rise for three to four hours
The dough increases its volume significantly
Usually, the dough is prepared in the morning and baked in the late afternoon
Divide the dough into as many parts as desired and also shape it as desired
Place it in baking dishes, brush with milk, and put it in a preheated oven at 200°C for about 40 to 45 minutes until the potatoes are golden brown and, when gently shaken, make a 'thud' sound
Do not open for twelve hours.
