Green doughnuts – Greene Krapfa

Ingredients for 4 servings:

• 500 g flour
• 5 eggs
• 1 tsp olive oil
• 1 tsp water or more if needed
• 1 bunch of spring onions
• 150 g diced ham
• 2 bread rolls, diced
• 1 egg(s)
• 1 cup of sour cream or crème fraîche (150 – 200 g)
• 1 small egg(s), for brushing
• 1 cup of sour cream or crème fraîche (150 – 200 g)
• e.g. meat broth or vegetable broth

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

makes about 8 Swabian green Krapfa

For the pasta dough, first combine all the ingredients. Then knead by hand until the dough is smooth (this takes time). If the dough is too dry, add another 1 teaspoon of water. When the dough is ready, wrap it in cling film and let it rest in the refrigerator for about 30 minutes. In the meantime, prepare the filling. First, wash and chop the spring onions. Then fry them in a pan with the diced ham until most of the liquid has evaporated. Let cool. Once everything is cold, add the egg, the bread cubes, and the sour cream or crème fraîche. Tip: I like to use crème fraîche with herbs; it tastes even better. Now take the pasta dough out of the refrigerator and roll it out thinly, either by hand or with a pasta machine. Cut 8 rectangles from the dough and place an equal amount of the filling on half of each. Now beat the egg and lightly brush the edges of the dough with it. Fold each rectangle closed and press down firmly with a fork. Simmer the filled doughnuts gently in meat or vegetable broth for about 30 minutes, then serve. Tip: Add more sour cream or crème fraîche. Makes about 8 doughnuts.