Madison Cakes - cooking recipe

Ingredients

2 medium size white potatoes
1 yeast cake, crumbled over 1 Tbsp. granulated sugar
1 Tbsp. sugar
4 Tbsp. butter
2 tsp. salt
2 eggs, beaten
6 c. flour

Preparation

Boil potatoes well in 1
1/4
cups boiling water, until tender.
Strain and save 1
cup
of
the
potato
water.
Mash potatoes into a bowl, add butter, 1 tablespoon sugar and salt. When potato water and potato
mixture
are cooled to lukewarm, mix dissolved yeast cake in potato water and then combine with mashed potato mixture.
Beat
well.
Sift
in
flour,
beating continuously.
Knead until smooth and spongy, then return to a well-greased bowl.
Cover with a damp tea towel and place away from draft.
Let double in
bulk
for about 3 hours, depending on heat and humidity.