Zillertal doughnuts

Zillertal doughnuts

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Zillertal doughnuts are a recipe originating from the Zillertal valley, part of the Lower Inn Valley cuisine of Tyrol. There isn't a festival where these doughnuts aren't offered.

Ingredients

Dough:

• 180 g freshly ground rye flour
• 180 g freshly ground wheat flour
• ½ liter of water
• 1 pinch of salt
• 1 egg
• clarified butter for frying

Filling:

• 150 g quark
• 80 g grey cheese
• 250 g potatoes (cooked, peeled and pressed)
• 40 g butter
• ½ onion, chopped
• Salt
• Chives or parsley, finely chopped

preparation

Filling:

1. Boil, peel, and press the potatoes.
2. Dice the grey cheese into small cubes.
3. Sauté the onion in butter until golden brown.
4. Mix together curd cheese, grey cheese, onion, herbs, salt and potatoes well.

Donuts:

1. Knead flour, salt, egg and water into a medium-firm dough.
2. Let it rest, covered, for 20 minutes.
3. Shape the dough into a roll and cut into slices about 1 cm thick.
4. Roll each slice out thinly and round.
5. Place a small amount of filling in the center of each piece, fold over, and press the edges firmly together.
6. Fry in hot clarified butter until golden brown.
7. Enjoy!