Preheat oven to 300F (150 C). (We want the ball to be cooked all the way inside, so 300 for 30-35 minutes is best for a well cooked ball).

Add the dough ingredients and knead to make a dough. Let it rest for 5 minutes and then make it into balls.

Toss the balls in a little bit of melted butter or oil to coat the outside and prevent it from drying out.

Cut raw potato into large thick slices and place them on a cookie sheet. Pierce the dough balls with toothpicks on one end and pierce the other end on the potato pieces.

Place the cookie sheet in the oven for 30-35 minutes. Mine took about 32 minutes to be done. During the cooking time, use the oven light to check if any ball toppled over and place them back if so.

Once the time is done, take a piece out, cut it into half and check to see if it cooked all the way inside.

While the balls are baking, add the syrup ingredients to a bowl and heat them.

As soon as the balls are done, take them out and boil them in the syrup for a minimum of 10 minutes to get it to absorb the juices.