Kraut doughnuts
easy
120 mins
120 mins
Ingredients
- 300 g Flour
- 3 Eggs (size M)
- 1 TABLESPOON Olive oil
- 1 pinch Salt
- 75 g Onion
- 50 g Lard
- 750 g Sauerkraut
- 1/4 l White wine
- 150 g Apples
- 100 g streaky smoked bacon
- 5 Juniper berries
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 1 collar Parsley
- 7-10 Tbsp Flour
Directions
- 1
Knead flour, eggs, oil and salt to a smooth noodle dough. Leave to rest for one hour. Peel and chop the onions. Leave out the lard, fry the onions. Add sauerkraut, deglaze with white wine.
- 2
Wash, quarter, core and dice the apple. Dice bacon as well. Add apple, bacon and juniper berries to the cabbage and steam for 45 minutes. Season to taste with salt, pepper and sugar. Let cool well. Wash and finely chop the parsley. Roll out the pasta dough on the floured work surface to a plate of approx. 30-40 cm. Spread the sauerkraut evenly on the pasta plate. Sprinkle with parsley and roll up. Cut into approx. 5 cm wide rolls.
- 3
Wash and finely chop the parsley. Roll out the pasta dough on the floured work surface to a plate of approx. 30-40 cm. Spread the sauerkraut evenly on the pasta plate. Sprinkle with parsley and roll up. Cut into approx. 5 cm wide rolls. Place the rolls upright next to each other in an ovenproof dish and pour half of it with salt water. Cover and bake in a preheated oven (electric range: 200 °C / gas: level 4) for approx. 45 minutes
- 4
E 17,7 g/ F 36,92 g/ KH 62,01 g
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