For the filling:
250 g potatoes
100 g grey cheese
100 g curd cheese
1 small onion
Some salt and chives
For the dough:
200 g rye flour
200 g wheat flour
200 ml milk
Some salt
For baking out:
1 pack of clarified butter
Filling
Dough
1. Mix the flour, milk and salt on a surface dusted with flour to make a smooth dough.
2. Divide the dough into portions and roll it out thin and round.
Then place one tablespoon of the filling on each of the Krapfen and fold them into a semicircle.
Fry the Krapfen in hot clarified butter until golden brown on both sides.