Savory doughnuts with potatoes and Emmentaler

Name: Savory doughnuts with potatoes and Emmentaler
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 20
Ingredients: Water 3 ½ tbsp; Type 00 flour 2 cups; Manitoba flour 2 cups; Brewer's yeast 0.4 oz; Malt 1 tsp; Extra virgin olive oil 3 ½ tbsp; Potatoes floury boiled and peeled 10.6 oz; Fine salt 1 ¾ tsp; Eggs 1; Emmentaler cheese 3 oz; Egg whites 1; Vegetable oil to taste

it es de fr br

208

Calories per serving

Vegetarian

Energy Kcal 208
Carbohydrates g 21.2
of which sugars g 0.6
Protein g 5.1
Fats g 11.4
of which saturated fat g 2.16
Fiber g 0.9
Cholesterol mg 14
Sodium mg 185

Difficulty: Easy
Prep time: 30 min
Cook time: 10 min
Makes: 20 pieces
Cost: Low
Note Plus about 3 hours for the dough to rise

PRESENTATION

Krapfen salati are this super tasty snack all over Austria, especially in those charming mountain towns where folks just love rich, golden fried goodies. And listen, what makes these special? It’s the mashed potatoes in the dough. Really fluffy. Instead of your typical sweet stuff, these krapfen salati have this gooey Emmentaler cheese right smack in the middle. It's the kind of food you’d totally find in Alpine huts—tender inside, crispy outside, with a melty cheese center. So so good. The blend of krapfen di patate dough with salty cheese gives a nod to both Austrian comfort food and German-style fritters. I mean, the texture is soft yet slightly chewy. You know? People often serve these as finger food at gatherings, making them perfect for a chill night with friends.

The combo of krapfen salati ripieni with that fluffy potato dough and melted cheese is satisfying without being too much. It's no wonder these are a hit for homemade parties or even a quick lunch. Super easy to share, right? Plus, the Emmentaler gives a mellow, slightly nutty taste that’s just perfect with the dough’s savory flavor. And look, for those into ricette con patate e formaggio, this recipe offers a unique twist you don't find in sweet krapfen. Some folks, they add a sprinkle of fresh herbs or a hint of pepper to the filling for an extra kick. For sure. Whether you’re grabbing one fresh from the fryer or letting them cool to room temp, these krapfen salati vanish fast. They bring some Alpine comfort to any table and, while inspired by Austrian traditions, they fit like a glove into any gathering where warm, cheesy snacks are welcome. Can't go wrong.

INGREDIENTS

208

Calories per serving

Ingredients for 20 Mini Doughnuts: Water 3 ½ tbsp (50 ml); Type 00 flour 2 cups (250 g); Manitoba flour 2 cups (250 g); Brewer's yeast 0.4 oz (12 g); Malt 1 tsp; Extra virgin olive oil 3 ½ tbsp (50 ml); Potatoes 10.6 oz (300 g) - floury boiled and peeled; Fine salt 1 ¾ tsp (10 g); Eggs 1; Emmentaler cheese 3 oz (80 g)

For Brushing: Egg whites 1

For Frying: Vegetable oil to taste

Preparation

How to prepare Savory doughnuts with potatoes and Emmentaler

To prepare the savory doughnuts with potatoes and Emmentaler, first boil the potatoes, drain them, and pass them through a food mill (or potato ricer) 1. Dissolve the yeast 2 and malt 3 in water.

Sift the two types of flour into a large bowl and add the dissolved yeast 4, egg, mashed potatoes 5, and oil 6.

Knead with your hands and add the salt 7; continue to knead until you obtain a smooth and homogeneous dough 8. Place the dough in a bowl covered with plastic wrap 9 and let it rise for about 2 hours in the oven turned off with the light on.

Meanwhile, cut the cheese into cubes 10. When the dough has doubled in volume 11, transfer it to a floured work surface and divide it in half 12.

Roll out the first piece with a rolling pin into a sheet half a centimeter thick 13 and use a pastry cutter with a diameter of 2 inches to make 20 circles 14. Place them on a baking sheet or tray lined with parchment paper and lightly floured. Brush them with egg white 15 and

fill them with a cube of Emmentaler 16. Roll out the other half of the dough in the same way and make the same number of circles, then place them on top of the others, pressing the edges lightly to seal them 17. Cover the baking sheet with plastic wrap and return it to the oven to rise for another hour 18.

Heat the seed oil (the temperature should be about 350°F) and when your doughnuts are puffy 19, fry them in hot oil (350°F) for a few minutes, turning them so they brown on both sides 20. Drain and place them on a tray with paper towels 21. Before serving, sprinkle with salt and black pepper: the savory doughnuts with potatoes and Emmentaler are ready to be enjoyed!

Storage

You can store the doughnuts in the fridge for up to 1 day.
You can freeze the cooked doughnuts, although they won't be as crisp as freshly made.
You can freeze the dough after the first two hours of rising, then once thawed, let it rise again and proceed as in the recipe.

Tip

If you want, you can cut the parchment paper into squares and immerse the doughnuts directly in the oil without detaching them because the parchment will come off on its own and will not compromise the success of your doughnuts!
You can flavor the doughnuts by adding ground black pepper to the dough.
You can also bake the doughnuts in the oven by brushing them with an egg yolk mixed with a few tablespoons of cream, and bake at 350°F for 15-20 minutes or until the surface is golden. If you bake them in the oven, you can garnish them with some poppy seeds.

For the translation of some texts, artificial intelligence tools may have been used.