Sklandrausis

Ingredients

Quantities for 10 servings.

• 400 g Rye flour
• 180 ml Warm water
• 80 g Butter
• 500 g Potatoes
• 600 g Carrots
• 200 ml Soured cream
• 2 piece Eggs
• 80 g Sugar
• 1 tsp Caraway seeds
• 1 tsp Cinnamon
• 1 tsp Salt

Method

1. Knead a dough from the rye flour, warm water, melted butter and salt and rest it half an hour.
2. Boil the potatoes and carrots separately until completely soft.
3. Mash the potatoes with soured cream, an egg, caraway and salt into a smooth purée.
4. Mash the carrots with soured cream, an egg, sugar and cinnamon into a separate purée.
5. Roll the dough thin, cut rounds and shape rims with your fingers, folding the edges up.
6. Spread the potato purée as the first layer and the carrot over it, levelling with a spoon.
7. Bake at 200 °C for twenty-five minutes and dust them with cinnamon while still hot.