Siegerland Potato Pancake

For the Siegerländer Reibekuchen, dissolve the yeast in warm milk and a pinch of sugar or a teaspoon of honey. Then warm the butter with the milk. Peel the potatoes and grate them finely. Add salt, egg and then pour the yeast milk. Add the flour to make a thick dough. The dough should be left to rise for at least 3/4 of an hour, but preferably 1 hour.

Then stir well again and add some more liquid or flour if necessary until it has the right consistency. Divide the dough between two loaf pans or a large loaf pan and let rise again for about 1/4 hour in a warm place.

Then place in a cold oven. Heat the oven to 200°C – the dough often rises a lot and at the high temperature it will quickly firm up on top, so it won’t run down. Once the temperature is reached, turn it down to 175°C and bake for about an hour. Traditionally, the Siegerländer Reibekuchen likes to be eaten with salted butter.

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