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Receta Dolley Madison Cakes

by Global Cookbook

Ingredientes

2 med White potatoes 2 1/2 tsp Active dry yeast or possibly 1/2 ounce. compressed yeast 1/4 c. Lukewarm water 1/2 c. Unsalted butter

2 tsp Salt 2 Tbsp. Sugar 3 1/2 c. All-purpose flour

Direcciones

1. Boil the potatoes in 1 1/4 c. cool water, till tender. Strain and save 1 c. of the potato water. Mash the potatoes into a bowl. Let the potatoes and the reserved liquid cold.
2. In a small bowl, sprinkle the yeast into 1/4 c. water. Let stand till dissolved, about 5 min. Heat 1/4 c. of the butter in a small saucepan.
3. Put the reserved potato water, mashed potato, dissolved yeast, and melted butter into a large bowl. Add in the salt and sugar and mix. Stir in half the flour and mix. Add in the remaining flour 1/2 c. at a time, mixing well after each addition. The dough should be soft and slightly sticky.
4. Turn the dough out onto a floured work surface. Dust the dough and your hands with flour and knead till it is very smooth and spongy. Then return the dough to a well-greased bowl. Cover the bowl with a damp dish cloth and let rise till doubled in bulk, about 1- 1 1/2 hrs, depending on the heat and humidity.
5. Brush a baking sheet with melted butter. Heat an additional 1/4 c. butter and place in a mixing bowl. Turn the dough out onto a lightly floured work surface and knead with your hand about 15-20 seconds. Cover the dough and let rest about 5 min. Flour your hands and healthy pinch pcs of dough about 1 inch in diameter, making about 30 pcs. Roll each ball in between your hands to create a ball. Dip each ball into melted butter and place on the baking sheet. Cover the baking sheet with a damp towel and let rise in a hot place, about 40 min.
6. Bake at 375 degrees F. till golden, about 25-30 min. Brush tops lightly with butter and serve at once.

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