Steirerkrapfen

Boil the caraway seeds in water and infuse. Rub flour well with as much caraway water and the vinegar as the flour can absorb. Salt.

Knead with hands to form a medium-stiff, smooth dough. Rest well with lid closed in a warm place (without drafts) for about 1/2 hour.

Divide the dough into quarters, form each quarter into a roll and cut into slices. Roll out the slices with a pasta walker into plate-sized patties and bake in the very hot fat, floating on both sides, until done in a flash.

The finished “Berliner” are traditionally sprinkled with the extremely lean, crumbly Ennstaler Steirerkas in the Enns Valley and rolled up like pancakes. It is best served with Styrian eggs. However, Steirerkrapfen can also be filled with sauerkraut and potatoes, and in a sweet version even with honey.

A modern, exceptionally elegant filling is char caviar with cream and chives. Spread half of the doughnut with sour cream, spread 1 tbsp. of char or trout caviar evenly over it, sprinkle with chives and fold.

Serve with a glass of West Styrian Schilcher.

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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