Fried Dough with Potatoes and Sauerkraut
Nutritional values
(Percentage of daily recommendation)
| Calorie | 942 cal. | (45 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 113 g | (75 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 38.8 μg | (65 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 395 μg | (132 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 30.4 μg | (68 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,245 mg | (31 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 24.1 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the dough
- 500 grams Pastry flour (plus more for the work surface)
- 30 grams Yeast
- ½ l milk
- 80 grams butter
- 2 eggs
- 1 pinch salt
- 2 Tbsps alcohol
- 300 grams potatoes
- 500 grams Sauerkraut (canned)
- 50 grams onions
- 30 grams Lard
- salt
- peppers
- also
- Fat (for frying)
Preparation steps
For the dough: Place the flour in the bowl of an electric mixer fitted with the dough hook, make a well in the center and crumble the yeast into it. Heat the milk to about 110°F and pour into the well. Use a fork to mix, incorporating a little of the flour. Cover and let rise in a warm place until the surface is bubbly.
Add the butter, egg, salt and liquor to the bowl and knead until the dough comes together and cleans the side of the bowl. Cover and let rise in a warm place until doubled in bulk.
On a floured surface roll out the dough 0.4 cm (approximately 1/8-inch) thick and cut 5 cm (approximately 2-inch) diamonds. With a knife or a pastry wheel, make a slit in the center of each diamond. Let rest.
Peel and chop the potatoes. heat the oil in a skillet and saute the potatoes until tender.
Peel and very finely chop the onions. Melt the lard in a skillet and saute the onions until translucent. Rinse and drain the sauerkraut and add it the pan, stir to combine and season to taste with salt and pepper. Press the potatoes through a potato ricer and quantities stir into the sauerkraut.
heat the oil in a deep-fryer or deep saucepan and working in batches, fry the rabbit ears (dough) until golden brown. Drain on paper towels and serve with the potatoes and sauerkraut.
