For the Powidl rolls, quickly knead the potato mixture with flour, yolks and salt into a smooth dough. Roll out the potato dough evenly on a floured work surface, but not too thinly.
Spread the dough with Powidl, sprinkle with the raisins and roll up into a roulade. Cut off pieces about 2 cm wide with a knife.
Line a baking tray with baking paper and place the Powidl rolls on the tray with the filling facing up. Finally, brush with egg yolk-milk mixture all around.
Preheat the oven to 170 °C and bake the Powidl rolls for about 25 minutes.
Preparation Tip:
You can also use a thick jam of your choice instead of powidl for the powidl rolls.
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