The South Tyrolean Krapfen with sweet fillings are traditionally offered at weddings, church festivals and Toerggele evenings.
South Tyrolean Krapfen are available in many variations: While the "Festtagskrapfen" in the Val Pusteria valley are savoury and salty, made from a very thin layer of dough and therefore wonderfully crispy, those in the Val d'Ultimo valley are sweet and filled with poppy seeds (in the picture). There are no limits to fantasy, although the South Tyrolean Krapfen have nothing to do with the well-known carnival doughnuts.
The thin dough with the filling is baked in oil at 190 to 200 degrees C and ideally served warm and covered with icing sugar. The most popular fillings are cranberry or apricot jam, poppy seeds and chestnut puree - especially in autumn, when the Toerggele season begins and the sweet Krapfen are offered as a dessert after the hearty meal.
The dough consists of a mixture of wheat flour, rye flour, butter, milk, egg yolk, cream and a pinch of salt. There are also other sweet delicacies in South Tyrol that are worth trying: "Apfelkiachl", "Buchteln" with vanilla sauce, sweet omelettes with apricot jam, "Kniakiachl" or "Strauben" are among the delicacies that you definitely shouldn't miss.