East Tyrolean Schlutzkrapfen
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Cook Time | 5 mins |
| Total Time | 2 hrs 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 300 g rye flour
- 300 g wheat flour
- 500 ml water, lukewarm
- 1 teaspoon salt
For the filling:
- 1 egg (s)
- 500 g potato (s)
- 1 onion (s)
- 1 clove garlic
- 1 bunch chives
- 100 g quark (curd cheese)
- salt and pepper
- nutmeg
- 1 egg (s) to coat the edges
- 100 g butter
Print Recipe
Pin Recipe Instructions
- Filling:
- Boil the potato with the skin in lightly salted water until soft. Finely chop the onion and garlic and sauté in a pan with a little oil until translucent. Peel the boiled potatoes and mash them with a fork in a bowl so that there are no larger pieces. Cut the chives into rings (set aside a little for garnish) and add to the potatoes with the onions. Add the curd cheese and egg, stir well and season with a little salt, pepper and grated nutmeg.
- Put the rest of the egg in a small bowl and whisk well with a fork.
- Dough:
- Sift rye and wheat flour into a bowl, mix with the water and salt and then knead into a smooth pasta dough. Separate a piece of dough and cover the remaining dough with an aluminum foil cover and set aside.
- Roll out the piece of dough thinly and evenly. Cut out circles with a glass (about 9-10 cm in diameter), place a teaspoon-sized amount of the potato filling in the center, thinly coat the edges with the beaten egg and fold the dough circle together.
- Flour the finished donut lightly and set it aside on a baking sheet, gradually processing the remaining dough into Schlutzkrapfen.
- Half fill a large saucepan with water, lightly salt and bring to the boil. Add the desired amount of Schlutzkrapfen per person to the boiling water and turn the heat down a little. The Schlutzkrapfen are ready when they swim up, it only takes a few minutes.
- While the donuts are cooking in the water, melt the butter in a small saucepan and let it brown slightly. Take the cooked Schlutzkrapfen out of the water with the ladle, arrange on a plate, sprinkle with the remaining chives and pour the butter on top.
- The amount of dough makes just under 100 Schlutzkrapfen. They can also be frozen very well (be sure to freeze them individually!) And, if necessary, cooked directly in the boiling water without thawing.
- The donuts also taste good in clear soup or as an accompaniment to meat. To do this, fry with a little oil directly in the pan without boiling.
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