Zillertaler Krapfen come, as the name suggests, from the beautiful Zillertal. However, the popular fried dumplings are made and enjoyed all over Tyrol. They are an integral part of numerous village festivals, music evenings or farmers' markets. But not everyone makes the tasty dumplings themselves at home, so their enjoyment is always something special, even for true Tyroleans. But today we show you how to make the dumplings yourself and bring a piece of Tyrol into the house.
For the dough
- 250g rye flour
- 250g wheat flour
- 1 egg
- 250ml water
For the filling
- 500g curd cheese, dry
- 300g Graukäse
- 4 boiled potatoes
- clarified butter for frying
For the dough, mix the two types of flour and put them on the work surface, then mix the egg with a little water and add it to the flour. Add a pinch of salt and then knead with your hands, adding water little by little until the dough is smooth.
For the filling, finely chop the chives and then peel and mash the cooked potatoes. Then mix the potatoes and chives with the curd cheese and crumbled Graukäse. Salt the mixture well and keep adding water so that it does not become too solid.
Then form the dough into a roll, cut it into small pieces and then roll them out into small circles. Spread a little of the potato and cheese mixture in the center of the dough pieces, leaving the edges free. Now moisten the edges of the dumplings with a little warm water on your finger and stick them together. Finally, fry the dumplings in hot clarified butter until golden brown and enjoy while hot.
Tip:After a hearty meal like Zillertaler Krapfen, we recommend an Altes Tiroler Obst.
In the past, Graukäse, which translates to grey cheese, was made from the so-called residual milk. Since it was often collected for days, the cow's milk automatically turned sour. Especially before the introduction of the rennet cheese dairy, in Tyrol mainly sour milk curd and sour milk cheese was casted.
After heating, the cheese is salted, pressed into wooden molds and placed in the cheese cellar to ripen. Because of the conditions there, the cheese dough begins to crack and a blue-gray mold migrates through the cracks from the outside to the inside of the cheese. This is how the Graukäse got its name. The cheese matures at about 19 degrees Celsius for 10-20 days.
Graukäse is a very low-fat sour milk cheese with only 1.6% fat in its dry matter. In addition, 100g of gray cheese contains about 30g of protein, making it ideal for a conscious and healthy diet.