Krapfen delights


Krapfen delights

In the past, they were only served on Sundays or on special holidays. Every village had its own special recipes and every farmer's wife her own filling.

At the event Wine and Beer Life, which always takes place on the second Monday and Tuesday in July, our farmers will spoil you with their traditional and tasty variations of Krapfen. Be part of this exciting event! 

© Roter Hahn

Ingredients (makes 40)

  • 100 g butter
  • 500 ml milk
  • 60 g yeast
  • 5 egg yolks
  • 100 g sugar
  • 15 g salt
  • zest of 1 lemon (grated)
  • 1 vanilla pod
  • 2 shots of apple or pear schnaps
  • 1 kg wheat flour
  • oil for frying


Heat the butter and then add the milk until it is lukewarm. Stir in the yeast. Mix together egg yolk, sugar, salt, lemon zest, vanilla pod and schnaps in a bowl with the flour. Then add the butter-milk-yeast mixture and knead until the dough comes away from the sides of the bowl. Divide the dough into 40 pieces and form balls, place on a floured cutting board, lay a tea towel over the top and leave to prove for 45 minutes. Then press the doughballs flat and stretch a little with your fingers. They should be thicker at the edges and thinner in the middle. Fry the 'Kniekiechl' in hot oil.

© IDM Südtirol
Poppy seed Krapfen


  • 500 g flour
  • 60 ml lukewarm milk
  • 60 ml oil
  • 60 ml lukewarm water
  • 1 tbsp Grappa
  • 1 tbsp sugar
  • 2 egg yolks
  • 1 egg
  • ½ tsp salt
  • 200 ml water
  • 250 g sugar
  • 250 g finely ground poppy seeds
  • 1 tbsp honey
  • ½ tsp grated lemon rind
  • 1/" tsp cinnamon
  • 1 package vanilla sugar
  • 1 tbsp Grappa
  • 1 egg for basting
  • frying fat
  • powdered sugar


Put flour into big bowl, mix whit milk, oil, water, grappa, sugar, egg yolks, egg and salt and knead a smooth dough out of the mix. Let rest for 20 minutes. Poppy seed fillings Cook water with sugar, add poppy seeds and let cook for short time. Season with honey, lemon rind, cinnamon, vanilla sugar and grappa. Part dough into two halves, make very thin and cut into 10 cm wide strips. Put filling on half of the strips, moisten ends with egg, fold dough over and push down on edges. Heat frying fat and bake Krapfen on one side, then turn over. Let rest on kitchen paper. Add powdered sugar and serve. Frying temperature: 190 to 200 ° Celsius, time:1-2 minutes

© Roter Hahn


3 ¾ cups flour

½ tsp salt

1 ¼ oz yeast

½ cup melted butter

¼ cup sugar

½ tsp salt

approx. 1 cup lukewarm milk

Icing sugar for dusting

3 egg yolks

oil for deep-frying


Sift flour into a deep mixing bowl. Form a well and fill with crumbled yeast, some milk and sugar. Stir and let rest in a warm spot for approx. 30 minutes. Then add remaining milk, egg yolks, butter, and salt. Mix to form a smooth dough which pulls easily away from sides of bowl. Let rise at least another 15 minutes. Sprinkle work surface with flour and form a roll of dough. Cut into equal pieces. Roll pieces into balls. Let rise. Heat deep-fryer. Using both hands, pull dough apart in the middle until almost transparent, leaving a thick border. Deep-fry until edge of fritter is golden brown and center is still light, turning only once.

© Roter Hahn


For the dough:

oil for frying

200 g rye flour

For the filling:

200 g wheat flour

200 g puréed spinach

1 tbsp oil

or 200 g curd cheese


or 200 g cooked sauerkraut

some milk


Make dough by kneading together flour, oil, salt and milk and leave to rest for ½ hour. Form a long roll, cut into small pieces and roll out each piece (‘Tirtl’) with a rolling pin. Place spinach, curd cheese or sauerkraut on top, cover with another piece of pastry (‘Tirtl’) and press down. Fry in plenty of hot oil until golden brown.