South Tyrolean “Krapfen” with chestnut filling
We look forward to it all year round – autumn is here, bringing with it a mix of golden October days, autumn storms and culinary highlights. When you think of autumn, you usually think of chestnuts. Gourmets look forward to roasted chestnuts with a glass of wine. In many places, chestnuts are also an important cultural asset, as can be easily seen from the many chestnut festivals.
Ingredients:
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 chestnut filling
- 250 g chestnuts
- 250 ml milk
- 250 ml water
- 2 tbsp sugar
- some grated lemon zest
- 1 pinch of cinnamon
- 1 pinch of ground cloves
- 2 tbsp rum
- 1 tbsp sugar
Preparation
- For the dough, put the flour in a large bowl, mix the remaining ingredients well in a jug, add to the flour and mix well.
- Then knead into a smooth dough on a work surface, cover and leave to rest in a warm place for about 20 minutes.
- For the chestnut filling, cook the chestnuts with milk, water and 2 tbsp sugar for about 30 minutes.
- Then strain and mix well with some lemon zest, cinnamon, ground cloves, rum and 2 tbsp sugar.
- Roll out the dough thinly, spread the chestnut filling over half of the dough at regular intervals, cover with the other half of the dough, press down the edges with your hands and cut out the doughnuts with a doughnut cutter.
- Heat the oil and fry the doughnuts on both sides until brown.
More inspiration
Hotel Magdalenahof
Via Pater-Steinmair 4
I-39030 S. Maddalena in Val Casies
South Tyrol – Italy
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