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Potato Dough Donuts with Chanterelles

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Potato Dough Donuts with Chanterelles

The perfect potato dough donuts with chanterelles recipe with a picture and simple step-by-step instructions.

dough

  • 400G Kartoffeln,mehlig
  • 2 Eigelb
  • 1 tbsp Butter
  • 120 g Mehl

Filling

  • 250 g Pfifferlinge,geputzt
  • 1/2 Zwiebel(30g)
  • 1 Knoblauhzehe
  • 1 tbsp Butter
  • 1/8 l Sahne
  • 2El Schnittlauch (fein geschnitten)
  • Pepper from the grinder
  • Salt

additional

  • 120G Pfifferlinge gedünstet
  • 1L Majoran
  • 50G braune Butter
  • 1 tbsp Parmesan gerieben
  1. -Wash the chanterelles briefly and cut them into small cubes.
  2. Peel the onion and garlic, chop them up and sauté in the butter.
  3. Add the chanterelles and cook for 2 minutes until the liquid has reduced slightly.
  4. Pour in the cream, season with salt, pepper and reduce
  5. Remove from heat and season with chives.
  6. The filling should have a thick, creamy consistency.
  7. Roll out the potato dough on a floured work table or board with a rolling pin, cut out 5cm round leaves and place the filling on top with a coffee spoon.
  8. Fold the dough in a crescent shape into donuts, press the edges with your fingers.
  9. Put in boiling salted water and let it boil.
  10. Lift out of the water with a slotted spoon, drain well and place on the plate or a platter.
  11. Serve with the steamed chanterelles, marjoram leaves, Parmesan and brown butter Cooking time: around 3-4 minutes
Dinner
European
potato dough donuts with chanterelles

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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