“Krapfen” fritters with amaretto-coffee filling

Ingredients for the krapfen
350 g wheat flour
50 g wholemeal spelt flou
60 ml cream
60 ml oil
salt
1 tablespoon rum
1 tablespoon sugar
1 egg yolk
1 egg
60 g water lukewarm

Ingredients for the amaretto-coffee filling
Amaretto cookies
2 espresso
5 tablespoons sweet breadcrumbs
Coffee liqueur
1 tablespoon honey
1 grated bowl of an untreated orange

Knead the different types of flour with oil, water, rum, sugar, egg yolk, the egg, cream, oil and salt to form a dough. Let it rest for 20 minutes.
In the meantime, mix the ingredients for the amaretto-coffee filling and refine it with some liqueur and honey.

Knead through once more and shape oval leaves with a noodle mascine (10 cm).
Give the filling in regular intervals on the paste and fold it together lengthways, press edges together and cut out with a pastry wheel.

Fry in hot oil on both sides until golden brown, drain on kitchen towel and serve hot.

Enjoy your meal! Claudia Laner – Restaurant Waldbichl