Dough (100-120 pieces)
1 kg of flour 00
4 egg yolks
250 g melted butter
½ cup milk
½ cup water
1 small glass of grappa
salt
Filling
1 kg of chestnuts
250 g walnuts
2 packets of vanilla sugar
250 g sugar
1 pinch of cinnamon
lemon juice
Peanut oil for frying
Impastre flour, egg yolks, butter, milk, water, grappa and salt until the mixture is smooth. Let stand for one hour.
Boil the chestnuts in water, peel and mash. Add the remaining ingredients for the filling and mix.
Roll out the dough and add small mounds of filling. Cover with a second layer of dough and cut out small Krapfen with the dough-wheel.
Fry it in hot peanut oil.
Bon appetit!
Foto: shutterstock
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