Original Tyrolean Schlipfkrapfen

Summary

Ingredients

• 0.5 kg ½ flour (coarse)
• 2 teaspoons salt
• 2 tablespoon olive oil
• water
• 2 cloves garlic)
• 1 kg potato (s) (floury)
• nutmeg
• pepper
• 1 onion (s)
• 0.5 ½ bunch chives
• 30 g butter

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Instructions

1. Put the potatoes on the stove and let them boil until soft.
2. Duration: approx. 40 - 45 minutes (depending on the type of potato)
3. Shortly before the end of the cooking time, chop the onion and chives for the potatoes and roast the onion separately. The garlic can also be cut.
4. Peel the potato, press it through the potato press and mix very well with the ingredients (salt - chives - onion - pepper - nutmeg - garlic). If necessary, you can also change the taste (some just like it a little more spicy).
5. This completes the filling.
6. Pile the flour on the previously cleaned dining table to form a hill and add a little salt. Now gradually add water with olive oil until a nice kneadable dough is formed.
7. Now roll out the dough approx. 2 - 3 millimeters thick with a Schlipfkrapfen cutter, cut out round circles and quickly fill the spots with a tablespoon of the filling - fold over and then press together well.
8. Flour the Schlipfkrapfen all around and place it on a tray (but don`t put it on top of each other) and put the same with the donuts in the freezer so that the donuts can freeze.
9. Freezing time: approx. 5 - 8 hours
10. When the donuts are frozen, they can easily be removed from the tray, placed in a Tupperware or plastic bag and stored.
11. Frozen donuts can be stored in the freezer for 6 months. Simply remove and prepare in portions as required.
12. Serving suggestions
13. CLASSIC
14. 1 serving
15. Bring the water to the boil with a little salt and then add the Schlipfkrapfen - if you stir frequently, make sure that none of the donuts rise. After approx. 15-20 minutes you can take the donuts out of the water or when the donuts have been floating on the surface of the water for about 2 minutes.
16. Heat some fresh butter in a pan until golden brown. Arrange the donuts on a plate - pour butter over it and garnish with some freshly cut chives - add a large glass of fresh whole milk and a green salad and you`re done.
17. ONCE DIFFERENT
18. 1 P.
19. Bring the water to the boil with a little salt and then add the Schlipfkrapfen - if you stir frequently, make sure that none of the donuts rise. After approx. 15-20 minutes you can take the donuts out of the water or when the donuts have been floating on the surface of the water for about 2 minutes.
20. Heat the butter in a large pan and place the cooked donuts in the butter and fry until crispy.
21. Once the donuts have fried enough (to your own taste), simply take them out and arrange on a plate - pour over the remaining butter and serve a large glass of whole milk.

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