Zillertal Doughnuts

For the Zillertaler Krapfen cook potatoes. For the dough, mix flour, water, (egg) and a little salt to a medium-firm dough, knead firmly and let rest for 30 minutes. In the meantime, peel and mash the cooked potatoes and mix well with crumbled cheese, finely chopped onion, chives, salt and pepper. Roll out the dough as thinly as possible into round sheets. Place 1 tablespoon of filling on each sheet, fold doughnuts into a semicircle, press edges of doughnuts firmly together so that filling does not run out during baking. Bake the Zillertaler Krapfen in hot clarified butter until golden brown on both sides. Serve with green salad and milk.

The Zillertaler Krapfen are a recipe of Zillertaler origin from the Unterinntaler kitchen of Tyrol. There is no festival at which these doughnuts are not offered there.

Traditionally they are filled spicy, but also with sweet filling, similar to the Kirchweihkrapferln they are a delight.

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