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1
Make the filling:
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2
Peel the potatoes, cut them into chunks, and place them in a large pot, covered with cold water by about an inch.
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3
Bring the water to a boil.
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4
Cook the potatoes until very tender, about 15 to 20 minutes, depending on the size of the chunks.
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5
Drain immediately in a colander.
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6
Using a food mill with the medium blade or a ricer (do not use a food processor), work the potatoes into a smooth puree.
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7
Stir in 3 teaspoons of the salt (1 tablespoon) and the pepper.
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8
While the potatoes cook, fry the onions.
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9
In a 12-inch skillet, heat the oil over fairly high heat.
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10
When the oil is hot but not smoking, add the onions and fry over medium-high heat, stirring regularly, until the onions are well wilted, about 8 minutes.
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11
Lower the heat to medium, and continue to fry, stirring only occasionally, until the onions begin to brown.
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12
(This could take as long as another 20 minutes.)
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13
As they cook, season the onions with the remaining 1 teaspoon salt.
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14
Stir the onions into the mashed potatoes.
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15
Taste, and adjust the seasoning with salt and pepper (I like mine peppery).
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16
Cover and refrigerate until chilled.
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17
Make the dough:
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18
In the bowl of a food processor fitted with the metal blade, combine the water, oil, eggs, salt, and pepper.
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19
Process briefly to mix well.
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20
Add 3 cups of the flour and the baking powder.
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21
Process again until the dough is smooth.
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22
Flour a work surface with some of the remaining flour, and scrape the dough out onto the surface.
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23
Knead the dough briefly, just a minute or so, incorporating just enough additional flour to make a very slightly sticky dough.
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24
Wrap the dough in wax paper or plastic, and let it rest at room temperature for an hour before rolling it out.
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25
Preheat the oven to 375 degrees.
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26
Cut the dough into four pieces.
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27
Roll out one piece at a time to a rectangle about 18 inches long and 8 inches wide.
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28
The long side of the dough should be facing you.
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29
Gather some of the potato mixture in your hand and make a long, approximately 2-inch wide roll of potato along the long side of the dough, about 2 inches from the bottom edge.
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30
Bring the bottom edge of the dough over the potato roll and brush the upper edge with egg.
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31
Bring the upper edge of the dough over the egg-washed edge.
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32
Repeat with the remaining dough.
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33
Transfer the rolls to lightly greased baking sheets, seams down.
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34
Brush the logs with the beaten egg.
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35
Bake until golden, about 50 minutes.
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36
To serve, cut the rolls into 1- to 1 1/2-inch crosswise pieces.
