Patience is an important ingredient in the Krumplis scone recipe, although it is rarely on the shopping list. Leftover baked potatoes are the best career turn. It's still soft the next day — if it stays because of some mystery. Fortunately, good scents also make the wait a lot easier.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Stir the yeast, then knead the dough with the cold potatoes and the other ingredients. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Leave for 45 minutes, stretch and fold once or twice. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Cut into pieces, brush with egg and rest on the baking sheet for 20 minutes. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Bake at 200 °C until golden brown, then cool on a wire rack. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Potatoes should be cold and dry; warm puree requires an unpredictable amount of flour.
- Gradually adjust the consistency of the dough with a little liquid, flour or cooking water; don't change too much at once.
- Check the texture immediately after cooking or baking, because the hot dough softens even more while resting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.