Rissoles Au Poireau – Leek Fritters

A great cake recipe for any occasion:

For the dough, melt butter, cool. In a baking bowl, mix flour, salt and dry yeast. Add water or buttermilk and melted butter. Using the dough hook of the hand mixer, combine into a smooth dough. Cover and leave to cool for thirty minutes.

For the filling, cut the leeks fresh, cut in half lengthwise and rinse thoroughly under cold running water. Pat dry and cut into thin strips. Chop the onions. Peel the potato and cut the chives into fine rolls.

Sauté onions in butter until translucent. Add leek and steam.

Grate the potatoes on the Bircher grater. Extinguish with vinegar and steam at low temperature with closed lid until just soft. Cool down. Add cream, grated cheese and chives. Season with salt, pepper and thyme.

Preheat the oven to 220 degrees.

Roll out the dough in portions about two millimeters thick. Cut out circles of ten to twelve cm in diameter. Spread the filling evenly a little bit below the center. Brush the edges of the dough with water. Fold the empty half of the dough over the filling, press the edges together, push them together slightly if you wish, and curl them.

Place doughnuts on a baking sheet lined with parchment paper (with the curled edge facing up). Brush with beaten egg, prick a few times with a fork. In the middle of the oven

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