en de it
festtagskrapfen-sunnegg

Filled holiday doughnuts

Preparation

Place the flour in a bowel. Next, whisk together the egg, egg yolk, heavy whipping cream, melted butter, oil and milk as well as the salt. Make a well in the middle of the four and pour the liquids into the well; combine all ingredients until the dough is smooth. Let the dough rest for 30 minutes. Once rested, roll the dough out thinly on a flour-coated surface and fill with fruit jam from South Tyrol. Fry the doughnuts in hot oil, pull them out and place on kitchen paper towels to drain the excess oil. Sprinkle with powdered sugar and serve immediately.

Beer recommendation
We recommend the variety Heller Bock

Wine recommendation
We recommend Moscato rosa.

Ingredients for

2 servings
4 servings
8 servings
110 g all purpose wheat flour
90 g rye flour
1/2 free-range egg from South Tyrol, one egg yolk
1 TSP heavy whipping cream
15 g butter from South Tyrol
1/2 TSP oil
50 g milk from South Tyrol
Salt
Fruit jam, e.g. strawberry jam from South Tyrol
220 g all purpose wheat flour
180 g rye flour
1 free-range egg from South Tyrol, one egg yolk
2 TSP heavy whipping cream
30 g butter from South Tyrol
1 TSP oil
100 g milk from South Tyrol
Salt
Fruit jam, e.g. strawberry jam from South Tyrol
440 g all purpose wheat flour
320 g rye flour
2 free-range eggs from South Tyrol, 2 egg yolks
4 TSP heavy whipping cream
60 g butter from South Tyrol
2 TSP oil
200 g milk from South Tyrol
Salt
Fruit jam, e.g. strawberry jam from South Tyrol
sunnegg
This recipe comes from
Thaler Family
Weinbergstraße 67, 39042 Brixen/Kranebitt