Zillertal Doughnuts

For the Zillertaler Krapfen, first prepare the Krapfen dough.

For the Zillertal doughnut dough, mix the rye flour with a good pinch of salt. Make a hole in the middle of the dough and pour hot water into it.

But be careful: add water only gradually and knead well with your hands again and again. The dough should be kneaded nice and smooth. It should not stick and also not be too dry.

Wrap the dough in cling film until you are ready to fill it with the mixture.

For the doughnut filling, boil potatoes in their skins until soft. Coarsely grate gray cheese, as well as half the goat ball with a grater.

Roughly chop the onion or grate it as well. Put gray cheese, crumbled curd, goat cheese, salt, pepper, 1 bunch (chopped) chives together in a large bowl.

Peel the potatoes while still warm and put them through a potato ricer (if you don’t have a ricer, you can also coarsely grate the potatoes).

Mix the potatoes with the rest of the stuffing, taste if necessary and season with salt and pepper.

Now roll the doughnut dough into a sausage with a diameter of about 2-3 cm. From this sausage now cut down wheels of about 2-3 cm.

Roll out dough piece by piece very thinly with a rolling pin (in the Zillertal there is a special rolling pin for this, but it also works quite well with a normal rolling pin).

The circles should have a diameter of about 12-15 cm. Lightly flour the raw dough circles and

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