Zillertaler Krapfen

Category: Bakery products
Kitchen: austrian
Zillertaler Krapfen

Ingredients

Dough
peeled rye flour 200 g
premium wheat flour 200 g
egg C1 1 PC.
water 170-180 g.
salt 1/2 tsp
Filling
potatoes 250 g
cottage cheese 200 g
small turnip 1 PC.
green onions beam
vegetable or butter oil 1 tbsp. l (15 g)
salt taste
ground black pepper taste
refined vegetable oil 300 ml

Cooking method

Zillertaler Krapfen
Knead a hard dough from flour, water, eggs and salt. Put the dough in a bag and let it rest for 30-40 minutes.
Zillertaler Krapfen
Boil the potatoes in their "uniform". Rinse with cold water and clean. Finely chop the turnip onion. Fry lightly in oil.
Zillertaler Krapfen
Mash the potatoes. Add fried onions.
Zillertaler Krapfen
Add cottage cheese and chopped green onions. Season with salt and pepper. Mix.
Zillertaler Krapfen
Roll out the dough like on dumplings. Cut out circles about 10 centimeters in diameter.
Zillertaler Krapfen
Put the filling.
Zillertaler Krapfen
Seal the seam. Flatten the krapfens.
Zillertaler Krapfen
If desired, trim the edge curly.
Zillertaler Krapfen
Heat the oil. Deep-fry the krapfens until golden brown.
Zillertaler Krapfen
Place on a paper towel. Serve warm.
Zillertaler Krapfen
Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

A recipe from a foreign blog.
This is delicious. Recommend!

Ketsal
Thank you very interesting recipe. Do you think you can boil them or steam them? Will the dough float? Just don't like fried food?
Ketsal
Angela, I did it! Thank you very much. Flour had to be added - it was very liquid, and Kesha did not want to knead. Flour was added 4 spoons (2 of each type), I had rye with bran. The filling is very tasty even if you eat it with spoons; I supplemented it with dill and wild garlic. For the second time in my life I played deep fat. Now I know that a slow cooker is not only for jellied meat! Zillertaler Krapfen
It seems to me that in the deep-frying mode, the oil heats up less than on the stove. Nothing splashes, does not smell fried at all, but the dumplings are not as ruddy as yours. I like it.
Zillertaler Krapfen.
Thanks for the recipe and idea.
ang-kay
Olga, still deep-fried! Cool.
Quote: Ketsal
Flour had to be added very thinly and Kesha did not want to knead. Flour was added 4 spoons (2 of each type), I had rye with bran.
It's strange. My dough was generally tight. But here it is not scary to add flour. The dough is unleavened, not yeast. And I kneaded with my hands.
I'm glad that the recipe came true so quickly and I liked the result)
Ketsal
ang-kay, then I also mixed my hands. If my memory serves me, you also have a polaris. I recommend trying deep frying. The result is different, not like in cheburek, the oil does not flow, and the dough looks like chips. Most importantly, nothing splashes and does not smell
ang-kay
Quote: Ketsal
I had to add flour
Olga, I'm a bastard !!! I wrote 100 grams of flour, but I need 200 grams. I beg your pardon. So she added a little too)
Quote: Ketsal
also a cartoon polaris
She.
Quote: Ketsal
I recommend to try deep frying
I have no doubt that it is better. There, when frying, the temperature can be set to 160 degrees. There will be deep fat, like on the stove. But I don’t want to spoil the bowl, and the amount of butter will go much more to make the products float. I have a small cauldron per liter. Very comfortably.
Ketsal
Well, that's nice that everything fell into place
Ketsal
ang-kayToday frozen krappfens were steamed in the cartoon! Well, very tasty, thank you, Angela, it tastes better for me than deep frying
ang-kay
Olga, that's great! To your health!

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