Shrovetide Buns- Fastelavnsboller

• 1/2 lb potato
• 1 cup potato water
• 1 (1/4 ounce) package dry yeast
• 1/2 cup water
• 2 cups flour (sifted)
• 2 tablespoons soft butter
• 1 egg (beaten)
• 3/4 cup sugar
• 1/2 cup warm water
• 1 teaspoon salt
• 5 cups flour

1. Cook potatoes. Drain and reserve potato water. Mash potatoes.
2. Mix mashed potatoes, potato water, yeast cake soaked in the 1/2 water, and the 2 cups flour. Let stand overnight.
3. In the morning add the butter, the egg and the sugar, and cream well. Add the lukewarm water, salt and the 5 cups flour. Beat well.
4. Let rise in a warm place until doubled in size.
5. Punch down and roll 1/2 inch thick.
6. Cut into rounds with a cookie cutter and drop each round into hot fat, browning on both sides.
7. Remove and drain on paper towels.
8. Roll in sugar while still warm.

potato, potato water, yeast, water, flour, butter, egg, sugar, warm water, salt, flour

Taken from www.food.com/recipe/shrovetide-buns-fastelavnsboller-426641 (may not work)