Potato scones

The ingredients are for 50 small muffins.

Crumble the yeast in a large bowl and dilute with water.

Add a teaspoon of salt and one-quarter of the flour (approx.

75 g).

Stir and cover.

Peel the potatoes, cut them into dice and place them in a saucepan.

Add salt and cook until potatoes are tender, then drain well and put them through the ricer directly into the bowl with the yeast.

Stir and add the flour needed to obtain a dough from bread that you will work for a few minutes on a floured surface.

Cover again and let rise for at least two hours.

Roll out the pastry to about 1 cm thick and cut out many diskettes with a cookie or the rim of a glass.

Allineateli in baking pans lined with parchment paper and cover with tea towels.

Let rise for another hour and bake the muffins at 190 degrees for 10 minutes.