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fig.: Preparation of 'Zillertal Donuts'; one of the highlights at the Advent market (mid-November 2013 until 6 January 2014) in Innsbruck, Tyrol. Photo provided by adventintirol.at; (C) DI Norbert Freudenthaler www.norbert-freudenthaler.com.


DIY donuts instruction from Tyrol

...sent by Advent in Tirol on occasion of the opening of six traditional markets in the Austrian Alps region in Innsbruck (the capital city of Tyrol), in Hall in Tirol, Kufstein, Lienz, Mayrhofen and Rattenberg. The markets are open from around mid-November until circa 6th January 2014. The recipe on this page was delivered by the family Plank from the restaurant (since the 16th century) of the hotel 'Weisses Rössl' in Innsbruck. The family derived their doughnut-instruction from friends from the valley 'Zillertal' where several recipe-versions exist. The 'Weisses Rössl'-recipe is one of the culinary highlights at the Christmas market in the old town of Innsbruck.

Original recipe in German language Recipe in English
(translated by Fashionoffice)

Zillertaler Krapfen - Rezept aus dem Restaurant des Hotels 'Weisses Rössl' in Innsbruck:

300g Roggenmehl
100g Weizenmehl
ca. 1/4l heißes Wasser mit Salz
alles zusammen gut abketten und ca. 30 min. abgedeckt rasten lassen.

Fülle:
250g Kartoffel kochen auskühlen lassen und grob reiben
Salz, Pfeffer
100g Topfen
100g Graukäse
1 gehackte Zwiebel
viel fein geschnittener Schnittlauch
alles zusammen abmischen

Teig so dünn wie möglich zu runden Blättern ausrollen (austreiben) oder wenn man nicht so geübt ist ev. auch ausstechen. Füllung auf eine Hälfte geben, dann den Krapfen zusammenlegen und fest andrücken. Krapfen in heißem Butterschmalz auf beiden Seiten ausbacken.

'Zillertal Donuts' - recipe from the restaurant of the hotel 'Weisses Rössl' in Innsbruck:

Dough:
300g rye flour
100g wheat flour
about 1/4l hot water with salt
Bind all together well, cover it and let it rest around 30 minutes.

Filling:
250g potatoes - cook them, let them cool and grate them into raw pieces
Salt and pepper
100g quark
100g gray cheese
1 chopped onion
a lot of finely chopped chives
Mix everything together!

Roll out partitions of the dough as thin as possible into round forms (you can also simply cut round forms out). Apply the filling on one half, then merge the donuts and press firmly (such as on the picture above). Fry donuts in hot butter on both sides.


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