Sweet Lenten potato dough sticks

Name: Sweet Lenten potato dough sticks
Ingredients: 4 large potatoes (800 g); 2000 ml water; 2 eggs; 100 g sugar; 400 g flour; 50 g flour for the work surface and to adjust the dough; 150 g ground walnuts; 2 tablespoons cinnamon; 100 g coconut flakes; 30 g sugar optional; 3000 ml water; 1 teaspoon salt

Children - Sweet Lenten potato dough sticks by Raluca O. - Recipia

Sweet Lenten potato dough sticks are made by boiling potato dough, then rolling them while warm in walnuts, cinnamon and coconut. The dough with eggs and flour is worked until soft but comes away from the bowl; after boiling, the sticks are tender, and the walnut mixture clings to their moist surface. I eat them warm, with the walnuts left at the bottom of the plate. Prep: 25 minutes. Cook: 50 minutes. Rest: 20 minutes. Total: 95 minutes. Serves: 6. About 740 kcal and 18 g protein per serving.

Ingredients

4 large potatoes (800 g)
2000 ml water
2 eggs
100 g sugar
400 g flour
50 g flour for the work surface and to adjust the dough
150 g ground walnuts
2 tablespoons cinnamon
100 g coconut flakes
30 g sugar optional
3000 ml water
1 teaspoon salt

Preparation

1. Put the potatoes whole and unpeeled in a saucepan with 2000 ml water and boil over medium heat for 35 minutes, until a fork slides easily into them. 2. Drain the potatoes and let them cool for 20 minutes. Peel and mash them. 3. Mix the eggs with 100 g sugar and 400 g flour. Stir in the mashed potatoes. Set aside 50 g flour for the work surface and for the dough if it sticks. 4. Sprinkle some of the reserved flour on the work surface and roll out the dough with a rolling pin. Break off small pieces, shape them into balls, then roll them into sticks about the size of your little finger. 5. Mix the ground walnuts with the cinnamon, coconut flakes and, if you like, 30 g sugar. 6. Cook the sticks in batches in a saucepan with 3000 ml boiling water and 1 teaspoon salt. Boil them for 15 minutes, until they float to the surface and are tender. Lift them out with a slotted spoon and roll them while warm in the walnut mixture.

Notes

Floury potatoes make the dough easier to shape; waxy potatoes may need more of the reserved flour. If the mash is still wet after boiling, let it cool thoroughly before mixing it into the dough. I serve them warm, with black tea. They keep in the fridge for up to 3 days and can be gently reheated before serving. They contain gluten, eggs and nuts.

Frequently asked questions

Can I use new potatoes?

They contain more water and less starch, so the dough may turn out soft. Add the reserved flour gradually, one tablespoon at a time, until the dough comes away from the bowl.

Why do the sticks break apart in the water?

The water may be boiling too vigorously or the saucepan may be too full. Boil 8-10 sticks at a time at a gentle simmer.

How do I lift them out without squashing them?

Use a slotted spoon and let each batch drain over the saucepan for a few seconds before rolling it in the walnut mixture.