1. Wash potatoes, peel raw and cook in slightly salted water, strain, evaporate, heat and let cool.
  2. Whisk egg.
  3. Cover the baking tray with baking paper.
  4. Preheat the oven in time.


  1. Heat the milk to 30 degrees. From half milk, yeast and some flour to prepare a “Dampfl”.
  2. Mix the “Dampfl” with the potatoes, remaining flour, remaining milk, starch, icing sugar, yolk and STROH Rum.
  3. Finally add the butter and salt. Knead until the dough comes off the walls (approx. 5 minutes)
  4. Cover with saran wrap, let rise for 20 minutes.
  5. Brush with egg, with the tip of scissors immersed in water, cut deeply three times from center to edge and bake.
  6. Baking: 2nd rail from the bottom, 170 degrees top/bottom heat. Baking time approx. 35 minutes