South Tyrolean Krapfen

Ingredients for approx. 40 doughnuts 

For the dough: 

• 500 g flour
• 60 ml lukewarm milk
• 60 ml oil
• 60 ml lukewarm water
• 1 tbsp rum
• 1 tbsp sugar
• 2 egg yolks
• 1 egg
• 1 pinch of salt 

For the poppy seed filling: 

• 200 ml water
• 250 g sugar
• 250 g poppy seeds, finely ground
• 1 tbsp honey
• 1 tsp lemon zest, grated
• 1/2 tsp cinnamon
• 1 pkg vanilla sugar
• 1 tbsp rum 

Or, as an alternative in autumn, a delicious chestnut filling:  

• 250 g chestnuts
• 250 ml milk
• 250 ml water
• 2 tbsp sugar or honey
• some grated lemon peel
• 1 pinch of cinnamon
• 1 pinch of clove powder
• 2 tbsp rum 

You also need fat for baking and icing sugar.

Dough:
For the dough, sieve the flour into a large bowl. Place the milk, oil, water, egg yolk, egg, sugar, rum and a pinch of salt in a small jug and mix well. Then pour into the sifted flour and knead into a smooth, not too firm dough. Leave this to rest for 1–2 hours, or prepare it the day before.  

Poppy seed filling:
Bring the water and sugar to the boil, add the poppy seeds and simmer until a thick mixture is formed. Finally, flavour with honey, lemon zest, cinnamon, vanilla sugar and rum. 

Chestnut filling:
Boil the chestnuts with milk, water and sugar/honey until soft and purée with a hand blender. Then refine with rum, a little grated lemon zest, a pinch of cinnamon and clove powder. 

For the rest of the preparation, roll out the dough thinly or flatten it with a pasta machine. Spread the chestnut or poppy seed filling on half of the dough at regular intervals (apricot jam is also often used). Then place the other half of the dough on top, press the edges well around the filling with your hands and finally roll out the Krapfen into a rectangular shape using the so-called Krapfen-wheel. 

Heat the oil in a pan and fry the Krapfen on both sides until crispy brown. Leave to cool on kitchen paper and drain. Then sprinkle with icing sugar.