This is an amazing austrian dish. It used to be a poor peoples dish as the ingredients were cheap and common. Though these days it’s quite hard to get one’s hands on proper made blattlkrapfn.

Ingredients

• 250g fine wheat flour
• 100g milk
• 40g butter
• 1 egg
• dash salt

For the side dish I cooked some Sauerkraut with a few bacon cubes for a few minutes. You can also add potatoes or uncooked sauerkraut as sides.

Instructions

Add the milk and butter to a pot and heat it until the butter melted. If the mixture is only warm you can directly mix everything together. If it got hot mix it with everything, but the egg first, so it cools down a bit. Add the egg after that.

Once fully combined cover it with cling film and let it rest for an hour in the fridge. Do not skip this step. Without rest the dough will stick and it will be hard to handle it after cutting it. For easier handling you can oil your working surface a bit before rolling out the dough thinly (ca 3mm). Cut it into pieces afterward. I choose to cut it into triangles, but you can choose any form you want really.

Deep fry the dough in oil around 200 degrees. Each side should take around 45-60 seconds until it is golden. Do not let it get brown or darker or the oil will get a bad taste and all future batches will taste badly. On the other hand, do not add too much dow pieces into the pan at the same time. This would cool down the oil too much and the result will not look as good.

If you notice that they get too dark too fast, remove the pan from the heat while finishing the batch.

Let it drip of a bit on a paper towel before serving it with sauerkraut.

Next Time…

• Use more oil (and maybe a smaller pan) to fully deep fry them
• Maybe try a dough without egg next time in preparation of filled ones. This dough was really good, but a bit too soft to fill it.