Sweet Schupfnudeln

Peel the potatoes and cut them into evenly sized cubes.

Cook the potato cubes in a pot of salted water until tender.

Drain the potatoes and let them steam off briefly.

Pass the potatoes through a ricer or mash them very finely.

Stir the egg yolk, sugar and salt into the potato mass and let the mixture cool.

Put the flour on the work surface and quickly knead it together with the potato mixture into a smooth dough.

Form the dough into noodles about 5 cm long and finger-thick, tapering the ends to a point.

Bring a large pot of salted water to a boil, add the Schupfnudeln and let them cook until they float to the surface.

Lift the Schupfnudeln out with a slotted spoon and let them drain well.

Melt butter in a pan, briefly toast the breadcrumbs until golden and let cool slightly.

Stir cinnamon and 2 tbsp sugar into the breadcrumbs and roll the Schupfnudeln in them.

Serve the sweet Schupfnudeln as desired with vanilla sauce, jam or fruit sauce.