Graffe

Boil 300g of Potatoes until very tender. Peel the Potatoes while still warm and pass them through a potato ricer or mash them very finely. Set aside to cool slightly.

In a small bowl, gently warm 100g of Whole milk (not hot, just lukewarm). Crumble 15g of Fresh yeast into the Whole milk, add a pinch of Granulated sugar, and stir until the Fresh yeast is dissolved. Let it sit for 5-10 minutes until foamy.

In a large mixing bowl, combine 500g of 00 flour, the remaining 80g of Granulated sugar, the finely riced Potatoes, the 5g of Lemon zest, and 5g of Fine sea salt.