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• Doughnuts filled with dried-pear filling

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

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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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