Brodakrapfen

Ingredients for 4 servings:

• 500 g flour
• 3 tbsp vegetable oil
• 175 ml water, hot
• 1 tsp, leveled salt
• possibly water or egg white for brushing
• 2 m.-sized potatoes
• 1 onion(s)
• 250 g cheese (grey cheese)
• 250 g quark (crumbly curd cheese)
• 250 g grated mountain cheese or other hard cheese
• 1 bunch of parsley
• salt and pepper
• n. B. Oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

A Brixental specialty – our recipe. Makes approximately 30 palm-sized doughnuts. Allow about 5-7 per person.

Peel the potatoes and boil until very soft. Combine the flour, salt, and oil in a bowl, slowly add the hot water, and mix with a fork. Then, knead the dough on a board until smooth and let it rest for about 10 minutes. Combine all the ingredients to form a fairly firm dough (don’t add too much water, add it gradually!). Let it rest briefly under cling film. In the meantime, finely chop the onion and, if you like, fry it in a little butter until golden brown (this isn’t necessary; it just adds a stronger flavor). Finely crumble or grate the grey cheese. Mash the potatoes (slightly cooled) with a fork and mix with all the other ingredients. Season to taste. Divide the dough into fist-sized pieces and roll them out as thinly as possible on the work surface. Using a large glass or bowl, cut out circles (approx. 13-14 cm), place a spoonful of the filling in the center, fold over, and press the edges down firmly. If you want to be on the safe side, you can brush a little water or egg white onto one half of the crust and then press it together, but it works just fine without. Fry the dough parcels in hot oil for about 5 minutes until crispy and golden brown. Remove from the oven and let them drain on kitchen paper. They taste best fresh and hot with a glass of milk or buttermilk! Graukäse and crumbly curd cheese are regional products that you can’t buy everywhere; without them, the Brodakrapfen are not “authentic” but at least just as good. Graukäse can be wonderfully replaced with Steirerkäse or Harzer (if you want to leave them out completely, simply increase the remaining cheese quantity accordingly). Crumbled curd cheese can be replaced with grainy cream cheese or regular quark. Leftover doughnuts can be frozen, thawed when needed, and reheated in hot fat (or in the microwave). The leftover filling tastes great with, for example, buttermilk. It’s great on toast (spiced up with leftover sausage and melted briefly in the oven). It can also be frozen.