For doughnuts there are very numerous variants: the present recipe comes from Sachseln in the canton of Oberwald, the place of pilgrimage to St. Niklaus of Flueeh.
The dried pears, the dried sour apple slices and the dried peeled chestnuts are soaked in water for one night, then boiled in a little water until soft and the mixture is pressed through a sieve after the fruits have been thoroughly crushed. Next, add the soaked raisins, finely chopped walnuts, spices, cherry brandy and sugar. Everything is kneaded well.
In the meantime, roll out the dough to the thickness of a pencil, form it into a rectangle and cut it in half. The filling is spread on one half of the dough. The other half is placed on top, and this cake is cut into handy rectangles. These doughnuts are left to cool for at least a quarter of an hour so that they do not crack later.
In the meantime, prepare enough almost smoking hot oil (it can also be butter) to bake the doughnuts until they are golden and floating.
Tip: Stock up on high-quality spices – it pays off!
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