1 yeast tablet for bread
1 1/2 cups of lukewarm milk
1/4 cup of grated carrot
2 cups of cooked and mashed potatoes
1/2 cup of melted butter or margarine
1 tablespoon of salt
2 lightly beaten eggs
1 egg yolk
6 cups of all-purpose flour
1/4 cup of melted butter or margarine
1 yeast tablet for bread
1 1/2 cups of lukewarm milk
1/4 cup of grated carrot
2 cups of cooked and mashed potatoes
1/2 cup of melted butter or margarine
1 tablespoon of salt
2 lightly beaten eggs
1 egg yolk
6 cups of all-purpose flour
1/4 cup of melted butter or margarine
Preheat the oven to 250°F (hot)
Combine yeast and grated carrot with lukewarm milk
Add mashed potatoes to the mixture
Join melted butter or margarine, salt, eggs, egg yolk, and mix until well combined
Gradually add all-purpose flour, cup by cup, until a smooth and soft dough forms
Place the dough on a floured surface and knead until smooth
Transfer the dough to a greased bowl and cover with a cloth
Let it rise in a protected place for 1 hour
Remove the dough and knead for 5 minutes
Stretch the dough to obtain a thickness of about 1 cm
Cut out circles using a biscuit cutter and place half of them in muffin tin liners
Baste with melted butter or margarine and cover with the remaining circles
Cover with a cloth and let it rise in a protected place for 30-45 minutes
Baste with melted butter or margarine and bake at 250°F (hot) for 20 minutes, or until lightly golden
Serve warm or cold
Yield: approximately 24 little potato cakes
