This recipe is based on the easter bread recipe my mom used to make. Basically its a sweet potato based milk bread. It is great with marmalade but also amazing with easter ham and horseradish.

Ingredients

Dough:

• 500g flour
• 250g cooked potatoes
• 1 egg
• 200g milk
• 30g fresh yeast
• 50g butter
• 100g sugar
• 12g salt

Topping:

• 1 egg yolk
• hail sugar

Instructions

Start by creating a ‘Dampferl’. To do so, mix roughly 50g flour and 70g milk with the yeast and let it rest at a warm place for about 30 minutes. The mixture should start foaming and should rise to at least 3 times its size. Afterward knead all ingredients together. Let the dough rest covered for about one hour at a warm place. It should double in size.

Now knead the dough together shortly and quarter it. Form four nice loafs and let them rest covered with a wet kitchen towel for 30 minutes to 1h, again aiming for their size to double.

Preheat the oven to 180 degrees. In the meantime brush the loafs with the egg yolk. Score each of them. This step is optional, though I would not skip it. Unless you got your dough rest times perfectly right the loafs will rip up open. By scoring the bread they will rip open in a beautiful manner.

Last but not least top them off with hail sugar and bake them for 30-40 minutes. In case they get too dark on the top side after about 25 minutes, cover them with a sheet of baking paper for the rest of their bake time.

Tips

My mom used to make this bread with mashed potatoes powder instead of potatoes. To do so replace the potatoes with additional 100g milk and half a package of mashed potatoes. I would not say t is better than with real potatoes, though it does bring back a lot of childhood memories for me.