Partschinser "Kirchtig-Krapfen" doughnuts

In July, Parcines holds its traditional church day and festival in honour of the patron saints and princes of the apostles Peter and Paul...

Ingredients for approx. 40 doughnuts

Ingredients for the dough
500 g flour
60 ml lukewarm milk
60 ml lukewarm water
60 ml cooking oil
½ glass of clear schnapps or grappa (approx. 2 tbsp.)
1 tablespoon sugar
2 egg yolks
1 egg
1 pinch of salt
fat for frying
icing sugar (icing sugar) for sprinkling

Ingredients for the filling
250 g finely ground poppy seeds
200 ml water
200 g sugar
2 tbsp honey
a little lemon zest
a little cinnamon
sultanas to taste (can also be omitted)

Mix all the ingredients for the dough well and knead until smooth. Cover and leave to rest for approx. ½ hour.
For the filling, briefly boil the water with the sugar and mix well with the other ingredients.
Roll out the doughnut dough thinly with a rolling pin and cut into strips about 10 cm wide. Place half a tablespoon of filling on one half of the dough and fold the dough together. Press the edges well and cut the edge of the dough with the dough wheel.
Heat the shortening and bake the doughnuts on one side until golden brown, always swirling a little oil on the top (then they puff up nicely), turn them over and bake the 2nd side until golden brown as well.
Remove from the pan and drain on kitchen paper.
Arrange on plates and sprinkle with icing sugar.

Our tip:
The doughnuts also taste delicious with jam filling (e.g. Vinschger apricot jam), chestnut filling or "Kloatzn" (dried pears).