Zillertaler Krapfen sind ein ganz besonderer Genuss. Mit unserer Schritt-für-Schritt-Anleitung gelingt die herzhafte Spezialität ganz einfach.
To make the dough, place the flour on a work surface, beat 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, until the dough is smooth and just right.
For the filling, finely chop the chives, peel and mash the previously cooked potatoes. Mix the mashed potatoes with the chives, curd cheese and crumbled grey cheese and season well with salt. Keep adding water so that the mixture does not become too firm.
Shape the prepared dough into a roll, cut into small cubes and roll out the dough pieces very thinly. Spoon some of the potato and cheese mixture onto the pieces of dough (make sure there is not too much, otherwise the mixture will run out later when baking). Press the dumplings firmly together so that they do not open during baking. Use a "doughnut wheel" to give the edges a nice wavy line.
Now fry the doughnuts in hot sunflower oil until golden brown (clarified butter can also be used as an alternative).
