“Krapfen” fritters with speck, rucola and ricotta

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

Ingredients for the filling
2 tablespoons speck (bacon), cubed
1 bunch rocket
250 g ricotta
herbal salt, pepper

Knead the different types of flour with oil, water, rum, egg yolk, the egg, cream and salt to form a dough. Let it rest for 20 minutes.

In the meantime, mix the ingredients for the filling and refine it with the herbals alt and pepper (add breadcrumbs if the filling is too liquid).

Knead through once more and shape oval leaves with a noodle machine (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 them in hot oil on both sides until golden brown, drain them on kitchen towel and serve the Krapfen hot.

Enjoy your meal! Claudia Laner – Restaurant Waldbichl