German Potato Coffeecake

Ingredients

• 1 quart milk
• 4 ounces yeast
• ¾ pound sugar
• 1 pound butter
• 4 eggs
• 2 pounds grated and boiled potatoes
• ½ ounce coarse sea salt
• lemon zest to taste
• mace to taste

Directions

The book says “a good brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

1. Boil the potatoes whole, then peel and let them cool.

2. Grate the cooled potatoes and set aside.

3. In a bowl, combine milk and yeast to create a light sponge.

4. Once the sponge is ready, mix in flour to form a slack dough.

5. Add the grated potatoes last and mix well.

6. Let the dough rise, then knead it once more.

7. Scale the dough and roll it into flat sheets to fit your pan.

8. Brush the sheets with warm, melted butter and let them rise again.

9. Use a pastry jagger or dough wheel to mark the sheets into squares.

10. Allow the squares to rise again before baking in a brisk oven at 400°F (200°C).

11. Once baked, brush with butter and dust with powdered sugar.