Dissolve the yeast in the lukewarm milk and leave for 90 minutes. Mash the boiled and peeled potatoes and stir in a bowl with butter, salt, eggs, flour, cream and the yeast milk. Roll dough out thinly and cut out small rounds. Combine the ingredients for the poppy filling well and place 1 dspn on each round. Fold to form half-moons and fry in hot oil. Heat the honey wine, add all the remaining ingredients for the honey dip and pour over the fried 'Canci' while still hot. Serve warm.
Have fun cooking!
Margareth Frenner
Farmer at "
Lü de Pincia" near St. Vigil/Enneberg