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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
- -Wash the chanterelles briefly and cut them into small cubes.
- Peel the onion and garlic, chop them up and sauté in the butter.
- Add the chanterelles and cook for 2 minutes until the liquid has reduced slightly.
- Pour in the cream, season with salt, pepper and reduce
- Remove from heat and season with chives.
- The filling should have a thick, creamy consistency.
- 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.
- Fold the dough in a crescent shape into donuts, press the edges with your fingers.
- Put in boiling salted water and let it boil.
- Lift out of the water with a slotted spoon, drain well and place on the plate or a platter.
- Serve with the steamed chanterelles, marjoram leaves, Parmesan and brown butter Cooking time: around 3-4 minutes
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