Kartöfluvínarbrauð

Potato Viennese bread

I like to use up the potato leftovers from the day before when baking, like here for this traditional Viennese bread with potato dough - especially now in autumn, it has something wonderfully "earthy".

Ingredients

220 g boiled potatoes

240 g flour

220 g margarine

1 tsp cinnamon

1/2 tsp cardamom

1/2 tsp baking powder

1/2 tsp baking soda

3 Tbsp rhubarb jam

1 egg for brushing

2 Tbsp almond flakes

1 Tbsp granulated sugar or similar

Preparation

Mash the cooked potatoes thoroughly...

... and knead thoroughly with the flour, margarine, cinnamon and cardamom, baking powder and baking soda; If necessary, add a little more flour.

Roll out with a rolling pin into two strips approx. 15 cm wide.

Spread with the jam, fold in the edges and press down gently.

Whisk the egg and brush it on the two pieces of dough...

...then sprinkle with the flaked almonds and sugar.

Bake in a preheated oven at 350 °F (180 °C) for approx. 20 - 25 minutes until the pastry is golden brown.

Verði ykkur að góðu - enjoy it!

[Translated from here.]