Ultner Mohnkrapfen - Poppy Seed Krapfen
Southtyrolean classic: krapfen with poppy seed filling, this is my Grandma's family recipe.
Portionen: 50
Utensilien
- Bowl
- Pan
- Whisk
- Grater
- Rolling pin or pasta machine
- Donut wheel/pizza cutter
- Pot
- Skimmer
- Paper towel
Zutaten
For the dough:
- 500 g flour
- 50 ml milk
- 50 ml sunflower oil or other neutral plant-based oil
- 3 eggs
- 1 tbsp rum
- 1 tsp sugar
- 1 pinch salt
- approx. 100 ml water depending on consistency of the dough
For the filling:
- 200 ml water
- 150 g sugar
- 250 g poppy seeds ground
- 1 tbsp honey
- 1/2 lemon zest
- 1-2 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp vanilla extract
- 1 tbsp rum
For frying:
- 1 l sunflower oil or other neutral plant-based oil
Zubereitung
- Combine all of the ingredients for the dough, adding as much water as you need for the dough to be smooth but not sticky. Shape into a ball and let the dough rest at room temperature for approx. 10 minutes while you prepare the filling.
- Bring water and sugar to a boil, add the rest of the ingredients for the filling and season to taste. Roll out the dough very thinly, until it's almost see-through. Put 1 tbsp filling every 10 cm and cover with a second piece of rolled out dough.
- Cut into rectangulars and bring the oil to approx. 180 °C. Fry every krapfen until golden, put it on paper towel and serve with icing sugar if you like.
Tipps
Make sure to push down the edges of the krapfen, so that the filling doesn't come out of the dough while frying.