Recipe For About 25 Jam-Filled Krapfen

Ingredients

• 150 g rye flour

• 250 g wheat flour

• 100 ml milk

• 2 tablespoons butter

• 2 tablespoons cream

• 20 g olive oil

• 1 tablespoon grappa

• 1 egg yolk

• 1 pinch of salt

• Jam for the filling, to taste (apricot, raspberry, strawberry, or chestnut)

• Olive oil for frying

• Powdered sugar for dusting

Preparation

Mix all the ingredients for the dough thoroughly and knead until you obtain a smooth, homogeneous mixture.

Cover the dough and let it rest for about half an hour. Roll out the dough using a rolling pin or a pasta machine and cut it into strips about 10 cm wide.

Place half a tablespoon of jam on one half of the dough, then fold it over. Press the edges firmly together and cut out the krapfen using a fluted pastry wheel.

Heat the oil and fry the krapfen on one side until golden, spooning hot oil over the top so they puff up nicely. Then turn them over and fry the second side until golden as well.

Remove from the pan and let drain on kitchen paper. Arrange on a plate, dust with powdered sugar, and enjoy.
Enjoy your meal!

Image: Jam-filled Krapfen, courtesy of Gallo Rosso-Roter Hahn