Styrian Spagatkrapfen

For the Styrian Spagatkrapfen, remove the butter from the refrigerator about 1 hour before starting work and then crumble in the flour. Add the remaining ingredients for the dough and quickly knead into a smooth dough. Let the dough rest in a cool place for 1 hour. Then roll out the dough to about 4 mm thickness and cut into rectangles (about 4x 8 cm). Heat the frying fat to about 170°C. Clamp the dough pieces in a spaghetti tongs (see picture) and fry in the hot oil until golden brown ( approx. 2 -3 minutes). Then take them out and let them drain. Roll the Styrian Spagatkrapfen in powdered sugar while still warm.

Preparation Tip:

The Styrian Spagatkrapfen should not get too dark, so always keep an eye on them!!!

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