Leek Fritters

For the dough dissolve butter, cool. In a baking bowl, mix flour, salt and dry yeast. Add buttermilk or water and melted butter. Using the dough hooks of the hand mixer, combine into a smooth dough. Cover and leave to cool for half an hour.

For the filling, cut the leeks fresh, cut in half lengthwise and rinse thoroughly under cold running water. Pat dry and cut into tender strips. Chop the onions. Peel the potato and cut the chives into fine rolls.

Sauté onions in butter until translucent. Add leek and steam. Grate the potatoes on the Bircher grater. Extinguish with vinegar and steam at low temperature with closed lid until just soft. Cool down. Add cream, grated cheese and chives. Season with salt, pepper and thyme.

Roll out the dough in portions about two millimeters thick. Cut out circles of 10 to 12 cm ø. Spread the filling evenly on them a little below the center. Brush edges of dough with water. Fold the empty half of the dough over the filling, press the edges together, push together slightly to taste and curl.

Preheat the oven to 220 °C.

Place the doughnuts on a baking sheet lined with parchment paper (with the wavy edge facing up). Brush with beaten egg, prick a few times with a fork. Bake in the middle of the oven for 25 to half an hour.

Serve with mixed leaf salad

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