Kirchtagskrapfen with cranberries

Name: Kirchtagskrapfen with cranberries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 56
Ingredients: 75 g Butter; 1/8 litre Milk; 500 g Wholemeal wheat flour; 2 TABLESPOONS Sugar; 7-10 Tbsp Salt; 3 Egg yolk (Gr. M); 1/8 litre White wine; 2 TABLESPOONS Grappa; 7-10 Tbsp Flour; 225 g Wild cranberries; 100 g Icing sugar; 3 litres oil for frying; 7-10 Tbsp Cling film

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

South Tyrol also connects Italy and Austria in culinary terms: Grappa refines the delicate dough of the Alpine dessert

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 56

75 g Butter
1/8 litre Milk
500 g Wholemeal wheat flour
2 TABLESPOONS Sugar
7-10 Tbsp Salt
3 Egg yolk (Gr. M)
1/8 litre White wine
2 TABLESPOONS Grappa
7-10 Tbsp Flour
225 g Wild cranberries
100 g Icing sugar
3 litres oil for frying
7-10 Tbsp Cling film

Directions

1
Melt the butter in a small pot. Add milk and warm it up lukewarm. Mix flour, sugar and 1 pinch of salt. Knead the milk mixture, egg yolk, wine and grappa first with the dough hooks of the mixer, then with your hands to a smooth dough. Wrap the dough in foil and let it rest for about 30 minutes.
2
Roll out the dough very thinly on a little flour and make it a little larger with your hands (approx. 55 x 65 cm). Spread cranberries on one half of the dough in a total of 56 spots with enough space between them. Fold over the other half of the dough and press the edges well. Cut out rectangular doughnuts.
3
Heat the oil in a wide pot or in a deep fryer to approx. 180 °C. Fry the doughnuts for 6-7 minutes in portions until golden brown. Lift out with a skimmer and drain on kitchen paper. Dust with icing sugar and serve hot.