Though usually, I don't procrasti-bake, I procrasti-cook - doing something vaguely lunch-related which takes a longer time than I should actually use for cooking. At least for everyday normal lunch cooking. Sometimes, though, both things coincide. Like for this:
It's a Strudel, but not a classic one with Strudelteig, but with yeast dough. This special kind of dough contains boiled mashed potatoes, so it's not a normal one either. The recipe I found was for an apple filling, but I decided to make a version with a savoury filling:
That's minced meat, onion, pumpkin, and some olives, seasoned with rosemary, sage, thyme, and oregano. And though I botched and added too little salt to the dough, and though the filling was a little too sparse, the dough itself? It is awesome.
The mashed potatoes turn the thing into a wonderful silky-smooth something. Rolled out thinly, and then left to rise again for a sufficient amount of time (I think it needed a good hour or so), it bakes into a wonderfully fluffy thing. I will definitely make this again!
And in case you want to try it, too, here's the recipe for the dough (for the Germans, here's the original recipe on Chefkoch):
350 g flour
20 g yeast
60 ml milk (lukewarm)
250 g potatoes
2 medium eggs (I used 2 large eggs for double the amount of dough)
75 g butter
for the sweet variation: about 50 g sugar and 8 g vanilla sugar plus a pinch of salt; for the savoury version: salt to taste
Boil the potatoes and press them to mash while still hot (you can do that the day before).
Put the flour in a bowl and make a little hollow in the middle; crumble the yeast in there, add the milk and about a teaspoon of sugar, stir in some of the flour to make a (still liquid) dough and let it rise.
Melt the butter and let it cool down again. Add mashed potatoes, molten butter, salt, sugar for the sweet version and knead into a smooth dough.
Roll the dough out thinly (I use a large floured teatowel for this, which is also helpful in rolling up the thing and transferring it to the baking sheet) and spread with filling of your choice. A thin spread of jam will do a very nice job; you can of course turn this into a classic Apfelstrudel by adding apples, or fill it with some Quark concoction.
Roll your filled dough up and let it sit in a warm place to rise for at least half an hour. Bake at 180°C (fan oven) for 35-40 minutes. Enjoy (possibly with the addition of some vanilla sauce, or custard, or a bechamel sauce for a savoury version).
I like it best when hot, and it will heat up very nicely again in the microwave.