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kirchtagskrapfen-krone

Aldino Kirchtagskrapfen

Doughnuts with grappa

Preparation

For the dough mixture: mix all the ingredients into a smooth dough; add a little water if it is too firm. Wrap the dough in cling film and let it stand for 30 minutes. For the poppy seed filling: roast the poppy seeds and mix with the apricot jam, honey, cinnamon, lemon juice, lemon peel and peppermint bonbons to form a thick mush. Roll the dough out thinly; spoon the poppy seed filling into a pile on one half of the dough. Fold over the other half of the dough and pinch the edges together firmly. Cut off rectangular doughnuts and fry in hot oil until golden brown. Remove and drain on kitchen paper. For the honey mead: melt the butter and heat until it is golden brown. Add the honey, douse with the wine and bring to the boil again. Pour the honey mead over the doughnuts and sprinkle with poppy. Serve warm.

Beer recommendation
We recommend the variety Weizen

Wine recommendation
We recommend Moscato rosa.

Ingredients for

20 Krapfen
40 Krapfen
80 Krapfen
Dough
1 cl South Tyrolean grappa
250 g flour
2 egg yolks
35 g melted butter
1 pinch of salt
A little sugar
125 ml tepid milk
A little water if required

Poppy seed filling
250 g poppy seeds, finely ground
125 g apricot jam
2 dsp honey
1 pinch of cinnamon
Juice and peel (grated) of one lemon
Peppermint bonbons, ground

Honey mead
50 g butter
100 g honey
125 ml white wine
½ dsp poppy seeds, finely ground and roasted

Other
Cooking oil
Dough
2 cl South Tyrolean grappa
500 g flour
3 egg yolks
75 g melted butter
1 pinch of salt
A little sugar
250 ml tepid milk
A little water if required

Poppy seed filling
500 g poppy seeds, finely ground
250 g apricot jam
3 dsp honey
1 pinch of cinnamon
Juice and peel (grated) of one lemon
Peppermint bonbons, ground

Honey mead
100 g butter
200 g honey
250 ml white wine
1 dsp poppy seeds, finely ground and roasted

Other
Cooking oil
Dough
4 cl South Tyrolean grappa
1 kg flour
6 egg yolks
150 g melted butter
1 pinch of salt
A little sugar
500 ml tepid milk
A little water if required

Poppy seed filling
1 kg poppy seeds, finely ground
500 g apricot jam
6 dsp honey
1 pinch of cinnamon
Juice and peel (grated) of one lemon
Peppermint bonbons, ground

Honey mead
200 g butter
400 g honey
500 ml white wine
2 dsp poppy seeds, finely ground and roasted

Other
Cooking oil
krone
This recipe comes from
Franzelin family
Piazza Principale 4, 39040 Aldino