From Zillertal ‘Krapfen’ to Tirolean ‘Gröstl’: Tirol’s cuisine has much to…
How to Make “Zillertaler Krapfen” Step by Step
Difficulty rating: easy
Preparation time: 30 mins.
Portions: 4
Ingredients
For the dough:
- 500g rye flour (if you substitute half of the rye flour with wheat flour, the Krapfen will be softer)
- 1 egg
- 250 ml water
- Salt
For the filling:
- 500g curd cheese (known in German as Quark)
- 300g Tiroler Graukäse cheese
- 4 large cooked potatoes
- Fresh chives
- Salt
For frying: plenty of sunflower oil (or clarified butter)
Instructions
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.
To make the filling, finely chop the chives, peel and mash the previously cooked potatoes. Mix the mashed potatoes with the chives, curd cheese and crumbled Graukäse 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 spill out later when they are being cooked). Press the edges of the Krapfen firmly together so that they do not open up during the cooking process. Use a cutter known as a "doughnut wheel" to give the edges a nice wavy line. Fry the doughnuts in hot sunflower oil until golden brown (alternatively, you can also use clarified butter).
Put the flour on a work surface, beat the egg with some water and mix with the flour.
Cut the chives finely.
After boiling the potatoes in their skins, peel and mash them.
Crumble the Graukäse cheese into small pieces.
Combine the finely cut chives, quark and grey cheese with the mashed potato and mix well. Add water if the mixture is too set. Season with salt.
Form the dough into a roll and cut into small pieces. Roll out these small pieces of the dough as thin as possible.
Place the potato and cheese filling on top of the thinly rolled out dough. Do not drop too much filling mixture.
Fry in hot sunflower oil on both sides until golden brown. Alternatively, fry in clarified butter.