Zillertal Krapfen | Crispy from the oven

Boil the floury potatoes in their skins in salted water until soft. Peel while still hot, immediately press through a potato ricer, and let steam off briefly.

For the pasta dough, quickly knead the rye flour, smooth wheat flour, 1/2 tsp salt, and approx. 120–140 ml lukewarm water into a smooth, firm dough. Wrap in cling film and let rest at room temperature for approx. 30 minutes.

For the filling, mix the riced potatoes with curd cheese (quark), finely grated mountain cheese (or spicy Zillertal Graukäse), and finely chopped fresh chives. Season generously with 1/2 tsp salt and freshly ground black pepper.