Poppy seed doughnuts (Krapfen)

They are a classic dish from the South Tyrolean region Val d'Ultimo. Discover this culinary specialty in your own kitchen with this simple recipe.

Poppy seed doughnuts (Krapfen) | © Magnolia

Basic information

  • Preparation time: 01:30 h.
  • Persons: 6


    • 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

A special tip:

Wine: Südtiroler Rosenmuskateller
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