4 tablespoons of butter at room temperature
1 1/2 cups of finely chopped onion
2 tablespoons of caraway seeds (kummel)
300g of sweet potatoes
2 tablets of baking powder for puffs (30g)
3/4 cup of warm water
1/3 cup of grated carrot
2 1/2 teaspoons of salt
2 large eggs
4 or 5 cups of all-purpose flour (500g)
1 lightly beaten egg yolk (for brushing)
4 tablespoons of butter at room temperature
1 1/2 cups of finely chopped onion
2 tablespoons of caraway seeds (kummel)
300g of sweet potatoes
2 tablets of baking powder for puffs (30g)
3/4 cup of warm water
1/3 cup of grated carrot
2 1/2 teaspoons of salt
2 large eggs
4 or 5 cups of all-purpose flour (500g)
1 lightly beaten egg yolk (for brushing)
In a pan, melt 1 tablespoon of butter over medium heat, add the onion and fry until softened and golden
Add the caraway seeds, mix for 3 minutes, remove from heat and let cool. Reserve
Boil the sweet potatoes, peeled and cut into chunks, in a microwave-safe dish for 5 minutes
Let them cool slightly, then peel and chop them into small pieces
Place the chopped sweet potatoes into a bowl
Add the yeast mixture to the sweet potatoes and mix well
Add half of the flour mixture to the sweet potatoes and mix until a dough forms
Add the remaining yeast mixture, salt, and butter to the dough, and mix until smooth
Knead the dough for 2 minutes, then divide it into 16 equal pieces
Divide each piece into three parts and roll each into a ball with floured hands
To form the puffs, join three balls of dough together
Place the puffs onto an ungreased baking sheet, leaving space between them, and let rise in a warm place for 40 minutes or until doubled in size
Preheat the oven to 350°F (moderate)
Brush the tops of the puffs with egg yolk and bake for 20 minutes or until golden brown
Check by gently tapping the puff; if it sounds hollow, it is done
Remove from the oven and let cool in room temperature
Yield: 16 puffs.
