Zillertal home cooking to try out.
Zillertaler Krapfen
Ingredients for the dough:
- 500g rye flour
- 1 egg
- 250ml water
- Salt
Ingredients for the filling:
- 500g cream cheese (quark)
- 300g potty gray cheese
- 4 larger boiled potatoes
- Salt
- Fresh chives
For frying: Sufficient clarified butter (alternatively: sunflower oil)
Preparation:
For the dough, place the flour on a work surface, whisk the egg with a little water and add to the flour. Salt the dough and knead firmly with your hands, adding a little water every now and then. Once the dough is pliable, it's just right.
For the filling, finely chop the chives, peel and mash the previously cooked potatoes. Mix the mashed potatoes with chives, curd cheese and crumbled gray cheese well and season well with salt. Keep adding water so that the mass does not become too firm.
Shape the prepared dough into a roll, cut off small cubes and roll out the pieces of dough very thinly. Put some potato and cheese mixture on the dough pieces (make sure that it is not too much, otherwise the mixture will run out later during baking). Squeeze the dumplings tightly so that they don't open when baking. With a "donut wheel" the edge gets a nice wavy line.
Now fry the donuts in hot sunflower oil until golden brown (alternatively, concentrated butter can be used).
Friday, March 1st, 2024