Zillertal doughnuts

Ingredients for 4 servings:

• 180 g rye flour
• 180 g wheat flour
• ¼ liter of water
• 1 pinch of salt
• 1 egg(s)
• Clarified butter
• 150 g quark
• 80 g cheese (grey cheese)
• 250 g potatoes, cooked, peeled and mashed
• 40 g butter
• ½ onion(s), chopped
• Salt
• Chives or parsley, finely chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Total time approx. 40 minutes

Nice and spicy and delicious

Knead flour, water, salt, and egg into a medium-firm dough and work it thoroughly. Let it rest for about 20 minutes, then shape it into a log. Cut each log into centimeter-wide slices with a knife, then roll each one out into a round, thin layer. Spoon the filling onto each slice, arrange the doughnuts in a crescent shape, press the edges firmly together, and bake in plenty of clarified butter until golden brown. Filling: Mix curd cheese, finely diced gray cheese, onions roasted in butter, chives, and salt with the potatoes.