Technical Stages :

• Bake the potatoes in robe des champs.
• When finished, peel them and smash them to obtain a light purée.
• Place the flour in fountain.
• Add the chopped ginger and the potato purée.
• Add the eggs, butter cut into pieces and knead the dough starting from the middle.
• Mix the yeast in 4 tablespoons of warm water and leave to probe for 30 minutes.
• Add the yeast to the dough and knead well to obtain an elastic mass.
• Place the dough in a mold, cover with a cloth and leave to rise in a warm place for 1 hour.
• When it reaches the edge of the mold, bake in hot oven for 40 minutes.
• When finished, remove from the mold onto a rack and sprinkle with icing sugar.