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How to Make “Zillertaler Krapfen” Step by Step

Updated on 21.08.2020 in Food & Drink, Photos: Kathrin Koschitzki

00-zillertalerkrapfen

Some dishes of my childhood were only prepared by my Dad. He didn’t cook that often, so these rare occasions were something special. I remember that I always had to loosen my belt after his signature dish, Zillertaler Krapfen. I just couldn’t get enough of this traditional delicacy that comes with a tasty grey cheese filling and a crispy exterior. I asked my Dad the other day if he would show me how to make the Krapfen. And although they are quite time-consuming to make from scratch, and he hasn’t prepared them for a long time, he was more than willing to do so. 

Difficulty rating: easy

Preparation time: 30 mins.

Portions: 4

Ingredients

For the dough:

  • 500g rye flour (if you substitute half of the rye flour with wheat flour, the Krapfen will be softer)
  • 1 egg
  • 250 ml water
  • Salt

For the filling:

  • 500g curd cheese (known in German as Quark)
  • 300g Tiroler Graukäse cheese
  • 4 large cooked potatoes
  • Fresh chives
  • Salt

For frying: plenty of sunflower oil (or clarified butter)

01-zillertalerkrapfen

Instructions

To make the dough, place the flour on a work surface, beat the egg with a little water and add to the flour. Salt the dough and knead firmly with your hands, adding a little water every now and then, until the dough is smooth and just right.

To make the filling, finely chop the chives, peel and mash the previously cooked potatoes. Mix the mashed potatoes with the chives, curd cheese and crumbled Graukäse cheese and season well with salt. Keep adding water so that the mixture does not become too firm.

Shape the prepared dough into a roll, cut into small cubes and roll out the dough pieces very thinly. Spoon some of the potato and cheese mixture onto the pieces of dough (make sure there is not too much, otherwise the mixture will spill out later when they are being cooked). Press the edges of the Krapfen firmly together so that they do not open up during the cooking process. Use a cutter known as a "doughnut wheel" to give the edges a nice wavy line. Fry the doughnuts in hot sunflower oil until golden brown (alternatively, you can also use clarified butter).

Put the flour on a work surface, beat the egg with some water and mix with the flour.Put the flour on a work surface, beat the egg with some water and mix with the flour.

Cut the chives finely.Cut the chives finely.

After boiling the potatoes in their skins, peel and mash them.After boiling the potatoes in their skins, peel and mash them.

Crumble the Graukäse cheese into small pieces.Crumble the Graukäse cheese into small pieces.

Combine the finely cut chives, quark and grey cheese with the mashed potato and mix well. Add water if the mixture is too set. Season with salt.Combine the finely cut chives, quark and grey cheese with the mashed potato and mix well. Add water if the mixture is too set. Season with salt.

Form the dough into a roll and cut into small pieces. Roll out these small pieces of the dough as thin as possible.Form the dough into a roll and cut into small pieces. Roll out these small pieces of the dough as thin as possible.

Place the potato and cheese filling on top of the thinly rolled out dough. Do not drop too much filling mixture.Place the potato and cheese filling on top of the thinly rolled out dough. Do not drop too much filling mixture.

Fry in hot sunflower oil on both sides until golden brown. Alternatively, fry in clarified butter.Fry in hot sunflower oil on both sides until golden brown. Alternatively, fry in clarified butter.

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With a passion for detail and a twinkle in her eye, Christina Schwemberger takes you on a journey to meet amazing people, visit interesting places and experience all that Tirol has to offer.

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