Spicy filled potato doughnuts

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
3 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 40 g Butter or margarine
  • 7-10 Tbsp Salt
  • 75 g Flour
  • 60 g Mashed Potatoes
  • 1/2 TEASPOON Baking Powder
  • 3 Eggs (size M)
  • 1/2 collar (120 g) Spring onions
  • 150 g Blue cheese
  • 1 Pot of chervil
  • 350 g Strawberries
  • 2 (125 g each) Becher Pfeffer Crème fraîche
  • baking paper

Directions

  1. 1

    Bring 1/4 litre of water, fat and salt to the boil in a saucepan. Mix the flour and potato puree, add it all at once to the boiling water and keep stirring until the mixture conglomerates into a lump and comes off the bottom of the pot. Pour into a bowl. Stir the baking powder into the dough. Gradually stir the eggs into the mixture until it is smooth.

  2. 2

    Let the dough rest for about 20 minutes. With a spoon, place 12 heaps on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200°C/ gas: level 3) for 35-40 minutes. (Do not open the oven in between). Clean and wash spring onion and cut into fine rings. Cook spring onion in boiling salted water for 1 minute, pour onto a sieve and drain. Cut cheese into small cubes. Wash the chervil, dab dry and pluck the leaves from the stalk. Wash, clean and slice the strawberries. Cut the doughnuts while still hot with scissors and place them on a grid to cool. Mix strawberries, chervil, spring onions and cheese.

  3. 3

    Cut cheese into small cubes. Wash the chervil, dab dry and pluck the leaves from the stalk. Wash, clean and slice the strawberries. Cut the doughnuts while still hot with scissors and place them on a grid to cool. Mix strawberries, chervil, spring onions and cheese. Fill the lower half of the doughnuts with it, add 1 heaped teaspoon of crème fraîche to each and put the lid on

  4. 4

    Preparation time approx. 1 1/4 hours

Nutrition Facts

KCAL
210 kcal
CARBS
11 g
FATS
14 g
PROTEINS
6 g