Tyrol: Crafons (Poppyseed Doughnuts a la Val Gardena)

Another of the many popular fried treats and desserts popular in the Alpine regions, where extra calories are welcome when the temperature drops. Yield: approximately four servings.

Ingredients for the doughnuts:

• 500 grams flour
• 30 grams / 1 package dry yeast
• 3 egg yolks
• Zest of one grated lemon
• 1/4 liter milk
• 50 grams melted butter
• Fat for frying

For the filling:

• 1/2 ounce poppy seeds
• 4 tablespoons sugar
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cinnamon
• Water to mix
• 2 tablespoons honey or golden syrup
• 1 egg yolk

Warm the milk to blood temperature and add to the yeast, allowing it to sit for 15 minutes, until the yeast starts to become active.

Sift the flour into a bowl: make a well in the flour, add the yeast and milk mixture, cover with a little of the flour and allow the yeast to develop further for half an hour or so, making a "sponge".

Then mix together and add to the above mixture: the egg yolks, the butter, the lemon zest, and some more warmed milk, mixing everything very thoroughly. If necessary, add some more milk to make sure the dough is the right consistency. Cover and allow to rise.

Turn out onto a floured board and knead quickly: divide into equal-sized pieces and roll into balls. Flatten the balls out, use a knife to slit a horizontal opening in them, fill them with a spoonful of the poppyseed filling, and seal closed again -- be very sure the seal is secure.

Heat the fat. Fry the doughnuts until well puffed up and golden brown. Remove from the hot fat and drain.

(Recipe from Anda Senza Mussner of Predes)