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Tyrolean Potato Paunzen | Baked Golden Brown
(0)
45 min
Under an hour
Gurkerl Küche
Ein uriger Tiroler Klassiker: Traditionelle Erdäpfelpaunzen aus flaumigem Erdäpfelteig, in Butterschmalz angebraten und im Backrohr vollendet. Dazu passt Sauerkraut.
Ingredients
Preparation method
Preparation & Dough
Wash the floury potatoes and boil them in their skins in salted water until soft. Peel while still hot and press through a potato ricer onto a work surface. Allow to steam off completely and cool.
Preheat the oven to 180 °C top/bottom heat. Add the smooth wheat flour, eggs, 1 tsp fine salt, and 1 pinch of freshly grated nutmeg to the cooled potatoes. Knead quickly into a smooth, pliable dough – do not overwork, so the dough does not become sticky.
Shaping & Searing
On a lightly floured work surface, shape the dough into finger-thick rolls and cut into pieces approx. 4–5 cm long. Slightly taper the ends by hand to create the typical oval paunzen shape.
Chef's tip
Make sure to let the riced potatoes steam off thoroughly. The less residual moisture there is in the dough, the less flour you will need and the fluffier the finished paunzen will turn out.
If you prefer it even heartier, you can mix browned diced bacon into the sauerkraut or drizzle the paunzen with a little melted brown butter.
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