Doughnuts filled with dried-pear filling

Pear-filled doughnuts

Since pears do not have a long shelf life, they have always been dried on the farms. In their dried form they are called "Kloatzen".

Recipe from the farmer's kitchen

Theresia Hofer

Farmer from farm Puntschuhof

SBO ©

Ingredients

Makes 20-30

180 MIN.

• 600 g
  wheat flour (type 00)
• 3
  rye flour
• 1
  free-range egg
• 150
  cream
• 2 tsp
  salt
• 2 dspn
  seed oil
• 250 ml
  milk
• 2 l
  oil for frying

For the filling:

“Kloazen” jam (dried pears)

Print recipe

www.roterhahn.it

Instructions - Doughnuts filled with dried-pear filling

• 1.

  Step
  For the filling, soak the dried pears, cook until soft and puree. For extra flavour add some cinnamon and a few drops of rum. You could also add some plum or raspberry jam to the “Kloaze" jam.
• 2.

  Step
  Knead the ingredients into a smooth, stretchy dough, cover, and leave to rest in a bowl for 2 hours.
• 3.

  Step
  Spread the jam thinly over one half of the dough. Cover with the other half and gently press along the edge to seal.
• 4.

  Step
  On a floured surface roll out the dough thinly.
• 5.

  Step
  Cut out 8 - 12 cm rectangles using a pastry cutter.
• 6.

  Step
  Fry the doughnuts on both sides in hot oil. They should be a lovely golden brown colour.
• 7.

  Step
  Take them out of the pan and allow to drain well.
•  
  Happy cooking

Theresia Hofer

Boerin van de Roter Hahn Vakantie op de boerderij

Puntschuhof in Kastelruth

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