Potato cake

Peel the potatoes and cook them in the steam pressure cooker, 6 to 10 minutes, depending on the size.

Melt in half glass of water yeast and incorporate as much flour as needed to obtain a dough round and hard.

Immerse in a pan filled with warm water and leave it to rise.

Pass the potatoes and put the purée obtained into a saucepan, stir in 120 g butter and sugar and put on the fire, stirring a moment.

Pour on the table the remaining sifted flour with the vanillin and a little spoon of salt, put in the Center the past two eggs and potatoes.

Mix well together to * stick *.

Form into a ball, cover with a cloth and let it rise.

Grease a mould, work even a little dough, remove a bigwig with an orange and keep it aside and put the rest into the mold.

Make a hole in the middle and tuck the dough by hand.

Cover with a cloth and keep the mold in warm place until the dough reaches the edge.

At this point spennellarne the surface with egg yolk and pass in a hot oven (220° c) for half an hour.

With the same dough you can make ' croissants ': just roll out the dough, cut into triangles that will be rolled up and baked in a hot oven for 20 minutes.