4 cups sour milk
1 1/4 cups white sugar
1 tablespoon ground cinnamon
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 tablespoon salt
1/2 cup oil
3/4 cup butter
6 egg yolks
1 teaspoon vanilla extract
1/3 cup sour milk
2 cups potato concentrate
1 cup raisins
2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 cup butter, softened
5 1/2 cups potato flakes
1 cup chopped green onions
1 cup white sugar
2 egg whites
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a small bowl, stir together sour milk and sugar.
In a large bowl, sift together flour, baking soda, salt, and baking powder; set aside. In a large bowl, cream together the butter, egg yolks, and vanilla until smooth. Beat in the yeast, then stir in the flour mixture. Drop batter by rounded tablespoons onto prepared pan.
Bake in the preheated oven for 35 minutes, or until golden brown and a knife inserted comes out clean. Cool, then cut into squares.
Place sour cream and sliced potatoes in a medium saucepan. Warm over simmering water until tender but not set. Add the raisins and sugar and stir-fry until the mixture returns some juice to the mixture, then stir in the sifted raisins. Add 1 cup white sugar and 1 egg. Pour into potato squares.
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