Zillertaler Krapfen
- Vegetarian
- Classics
Bring a little piece of the Zillertal Valley into your home with these delicious "Krapfen". This crunchy speciality, filled with farmer's cheese, is served on special occasions.
Method
- Preparation time: 40 min
- 4 Portions
Start with boiling the potatoes.
To make the dough, melt the butter in the hot milk and then gently pour the warm milk onto the flour. Knead until you have a smooth, workable dough. Shape the dough into a ball, cover with cling wrap, and leave to rest.
For the filling, peal the cooked and cooled potatoes, and press or sieve through a potato press. Dice the onion, add chives and the cheese mix, season with salt and mix well with the potatoes.
Shape the dough into a roll approx. 5 cm / 2'' in diameter. Cut slices and roll out each on a floured work surface until thin and round. Place small balls of the filling on the dough circles, or use a spoon to apply the filling. Coat the edges of the dough with some water, fold the dough together, and press firmly. Place the Krapfen into hot clarified butter and fry until golden brown. Remove carefully and arrange on preheated plates.
Ingredients
Grey cheese ("Graukas") is a Tirolean speciality? It consists of curd cheese and skimmed or curdled milk. Grey cheese is virtually fat-free, and its taste becomes increasingly intense as it matures. "Zieger" cheese is a whey cheese. Alternatives to grey cheese and "Zieger" would be a young Harzer cheese and ricotta.