Poppy seed doughnuts (Krapfen)

Put flour into big bowl, mix whit milk, oil, water, grappa, sugar, egg yolks, egg and salt and knead a smooth dough out of the mix. Let rest for 20 minutes. Poppy seed fillings Cook water with sugar, add poppy seeds and let cook for short time. Season with honey, lemon rind, cinnamon, vanilla sugar and grappa. Part dough into two halves, make very thin and cut into 10 cm wide strips. Put filling on half of the strips, moisten ends with egg, fold dough over and push down on edges. Heat frying fat and bake Krapfen on one side, then turn over. Let rest on kitchen paper. Add powdered sugar and serve. Frying temperature: 190 to 200 ° Celsius, time:1-2 minutes
500 g flour
60 ml lukewarm milk
60 ml oil
60 ml lukewarm water
1 tbsp Grappa
1 tbsp sugar
2 egg yolks
1 egg
½ tsp salt
200 ml water
250 g sugar
250 g finely ground poppy seeds
1 tbsp honey
½ tsp grated lemon rind
1/" tsp cinnamon
1 package vanilla sugar
1 tbsp Grappa
1 egg for basting
frying fat
powdered sugar
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