Butter "schimmel" Recipe

Butter "Schimmel" Recipe

History:
Butter "Schimmel" or Schmierkuchen is a traditional German pastry that originated in the early 19th century. It was originally made as a way to use up leftover mashed potatoes and create a delicious treat. The word "schimmel" means mold in German, but don't worry - this recipe has nothing to do with mold! It is a sweet and buttery pastry that is perfect for breakfast or as a dessert. Over time, the recipe has been adapted and personalized by different families, resulting in various versions of this delightful pastry.

Fun Facts:
1. Mashed potatoes are the secret ingredient in this recipe, providing a soft and moist texture to the pastry.
2. The use of shortening in addition to butter adds richness and flavor, but you can also use Aunt Sarah's substitute for butter, making this recipe more suitable for those who prefer a non-dairy option.
3. The dough is made with yeast, which gives the pastry its light and fluffy texture.
4. The dough can also be used to make doughnuts or small round biscuits, providing versatility in presentation and taste.

Ingredients:
- 2 cups warm, mashed potatoes
- 3/4 cup shortening (or Aunt Sarah's substitute for butter)
- 1 cup A sugar
- 1 teaspoon salt
- 2 eggs
- 1 yeast cake dissolved in 1 cup of lukewarm water OR 1 cup of potato yeast
- Approximately 6 cups flour (divided)
- Small pieces of butter for topping
- Granulated or pulverized sugar for dusting

Instructions:

1. In a mixing bowl, combine the warm, mashed potatoes, shortening (or Aunt Sarah's substitute for butter), sugar, and salt. Beat the mixture until creamy and well combined.

2. When the mixture has cooled to lukewarm, add the eggs and the dissolved yeast cake in lukewarm water or the potato yeast. Mix well.

3. Gradually add around 2 cups of flour to create a thin batter. Allow the batter to rise overnight or for several hours, or if preparing in the morning, set it to rise in a warm place.

4. Once the batter has risen and become bubbly, add approximately 4 cups of flour, one cup at a time. Stir well with a mixing spoon until it forms a stiff dough that can still be stirred.

5. Transfer the soft dough onto a floured surface, such as a bake-board. Roll out the dough into a sheet that is about half an inch thick.

6. Cut the dough into squares approximately the size of a common soda cracker.

7. Bring each of the four corners of the squares together in the center, forming an envelope shape. Pinch the corners together to seal them.

8. Place a small piece of butter, about one-eighth teaspoonful, on the top where the four corners join.

9. Set the pastries in a warm place to rise. Give them enough time to become well-risen and light.

10. Preheat the oven to the desired baking temperature, typically around 350°F (175°C).

11. Carefully transfer the risen pastries to the preheated oven. Bake until golden brown, typically for about 15-20 minutes.

12. Once baked, remove the pastries from the oven and while still hot, dip all sides into melted butter. This step adds an additional layer of richness and flavor.

13. Dust the top of the pastries liberally with either granulated or pulverized sugar.

14. Allow the pastries to cool slightly before serving. They are best enjoyed fresh but can also be stored in an airtight container for a day or two.

Variations:
1. Doughnuts: Instead of cutting the dough into squares, use a tin cutter to create doughnuts. Fry them in hot fat until golden brown, then dip in melted butter and coat with sugar.
2. Small Round Biscuits: Mold the dough into small, round biscuits and bake them in the oven until they turn golden brown. Serve them as a delightful accompaniment to a meal or as a snack.

Similar Recipe Dishes:
- Spanish Ensaimadas: These pastries from the Spanish Balearic Islands are sweet, spiral-shaped, yeast-based pastries that are dusted with powdered sugar. They have a similar light and fluffy texture but are typically made without mashed potatoes.
- Hungarian Kifli: Kifli are crescent-shaped pastries made with a buttery dough and filled with various sweet or savory fillings. They are commonly eaten as a breakfast or snack in Hungary and other Eastern European countries.
- Polish Babka: Babka is a traditional Polish yeast cake made with a rich dough that is often flavored with vanilla or citrus zest. It is typically baked in a tall, cylindrical shape and can be filled with raisins, chocolate, or other delicious ingredients.

Enjoy your homemade Butter "Schimmel" and share this delightful recipe with your loved ones!