Cajinci T`ega – Ladin Doughnuts

For the dough, sift the flour onto a pasta board, then add the eggs. Add the water and knead the whole thing into a firm but still pliable dough. The dough must then rest for at least an hour. It is best to cover it with a clean dishcloth.

For the filling, finely chop the onion and garlic and sauté in a frying pan with olive oil. Add the spinach and sauté with salt and pepper until soft. Cool the whole, squeeze out the liquid with your hands and then finely chop everything together.

Stir in the curd and season the whole with pepper, salt and a little freshly grated nutmeg.

Form the dough into rolls, then cut slices into small pieces and roll out into thin patties of about 6 to 8 cm ø. Later, put a small spoonful of filling on the dough sheet form and fold the whole and press together at the edge as airtight as possible. Later put it into boiling water for three minutes, then pour melted butter and chives over it and serve on the spot.

Our tip: Always use fresh chives if possible!

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