East Tyrolean Schlutzkrapfen

Ingredients for 4 servings:

• 300 g rye flour
• 300 g wheat flour
• 500 ml water, lukewarm
• 1 tsp salt
• 1 egg(s)
• 500 g potatoes
• 1 onion(s)
• 1 garlic clove(s)
• 1 bunch of chives
• 100 g quark (cottage cheese)
• salt and pepper
• nutmeg
• 1 egg(s), for brushing the edges
• 100 g butter

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 5 minutes

according to an old recipe of my mother-in-law

Filling: Boil potatoes with their skins on in lightly salted water until soft. Finely chop the onion and garlic and sauté in a pan with a little oil until translucent. Peel the cooked potatoes and mash them with a fork in a bowl, removing any large pieces. Finely slice the chives (reserve a little for garnish) and add them to the potatoes along with the onions. Add the curd cheese and egg, stir well, and season with a little salt, pepper, and grated nutmeg. Crack the remaining egg into a small bowl and beat well with a fork. Dough: Sift the rye and wheat flour into a bowl, mix with the water and salt, and then knead into a smooth dough. Separate a piece of dough, cover the remaining dough with a layer of aluminum foil, and set aside. Roll out the dough thinly and evenly. Using a glass (about 9-10 cm in diameter), cut out circles, place a teaspoon-sized amount of the potato filling in the center, brush the edges thinly with beaten egg, and fold the dough circle together. Lightly flour the finished doughnut and set aside on a baking sheet. Gradually work the remaining dough into Schlutzkrapfen. Half-fill a large pot with water, add a little salt, and bring to a boil. Add the desired amount of Schlutzkrapfen per person to the boiling water and reduce the heat slightly. The Schlutzkrapfen are ready when they float to the top; this only takes a few minutes. While the doughnuts are cooking in the water, melt the butter in a small saucepan and let it brown lightly. Remove the cooked Schlutzkrapfen from the water with a ladle, arrange on a plate, sprinkle with the remaining chives, and pour the butter over them. This amount of dough makes just under 100 Schlutzkrapfen. They also freeze very well (be sure to freeze them individually!) and, when needed, cook directly in boiling water without thawing. The doughnuts also taste great in clear soup or as a side dish to meat. Simply fry them directly in a pan with a little oil without cooking.