Fried Dough with Potatoes and Sauerkraut

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.