PREPARATION
Place the flour in a bowel. Next, whisk together the egg, egg yolk, heavy whipping cream, melted butter, oil and milk as well as the salt. Make a well in the middle of the four and pour the liquids into the well; combine all ingredients until the dough is smooth. Let the dough rest for 30 minutes. Once rested, roll the dough out thinly on a flour-coated surface and fill with fruit jam from South Tyrol. Fry the doughnuts in hot oil, pull them out and place on kitchen paper towels to drain the excess oil. Sprinkle with powdered sugar and serve immediately.

Gruppo „Locanda Sudtirolese“
c/o HGV-Service CooperativaVia Macello, 59 -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701
c/o HGV-Service CooperativaVia Macello, 59 -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701
Recipe from Sunnegg in Bressanone
Filled holiday doughnuts
INGREDIENTS FOR 4 PEOPLE
220 g all purpose wheat flour
180 g rye flour
1 free-range egg from South Tyrol, one egg yolk
2 TSP heavy whipping cream
30 g butter from South Tyrol
1 TSP oil
100 g milk from South Tyrol
Salt
Fruit jam, e.g. strawberry jam from South Tyrol
Other
Oil
Powdered sugar
220 g all purpose wheat flour
180 g rye flour
1 free-range egg from South Tyrol, one egg yolk
2 TSP heavy whipping cream
30 g butter from South Tyrol
1 TSP oil
100 g milk from South Tyrol
Salt
Fruit jam, e.g. strawberry jam from South Tyrol
Other
Oil
Powdered sugar
Recipe from Sunnegg in Bressanone
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