Cabbage Donuts with Side Salad

Pastry:

1. Put the eggs, water, salt and oil in a bowl and whip until frothy. (Use a food processor if available). Then gradually knead in the flour with the dough hook. Put the sticky dough from the bowl on a well-floured work surface and knead with the well-floured hands until it no longer sticks to the work surface. If necessary, sprinkle a little more flour.
2. Wrap the finished dough in cling film and let it rest for at least 30 minutes. The longer the better. You can prepare it and the filling in the morning if you want to prepare the dish in the evening.

Filling:

1. Peel the onion, cut into large cubes. Cut the bacon into 1 cm cubes.
2. Fry both in a pan in the lard. As soon as the bacon has turned slightly color, add the sauerkraut and pour approx. 200 ml of water over it. Add the spices, season everything with salt and pepper and season to taste with the sugar. Close the pan with a lid and let the sauerkraut simmer for about 15-20 minutes at a low temperature. Stir every now and then. When the liquid has boiled off, remove the cabbage from the heat and let it cool down.

Completion:

1. Roll out the dough very thinly on a floured work surface, then spread it out on a also floured kitchen towel and carefully pull it apart to form a rectangle, which is about the size of the kitchen towel. Then distribute the cooled filling evenly, leaving approx. 1 cm free on the long sides. The filling can extend to the edge on the narrow sides.
2. Now roll up the dough with the help of the kitchen towel and always press lightly. The seam should be at the bottom at the end. Then cut about 8 cm thick slices from the rolling pin with a very sharp knife. Keep ready.
3. Fill a large coated pan about 0.5 cm high with water. Add 2 tbsp clarified butter and bring to the boil once. Take it off the heat for a moment and place the dough slices with the cut surface facing down (i.e. standing) next to each other in the pan and press them down a little with the flat of your hand. Put the pan back on the stove. Close with a lid and cook the donuts for approx. 15 minutes over low heat. You should then have taken on a good color on the underside and the water should have evaporated.
4. Then remove the lid, add the remaining clarified butter to the pan, turn the donuts and fry the underside for about 10 minutes until golden brown (we love it a bit darker and crispy).

Serving:

1. Arrange the donuts on a deep plate, drizzle with the butter from the pan and serve with a side salad. For us it was a main course. The donuts are also very suitable as a starter, but only for more people than stated above.