Poppy Seed Fritters

In a large bowl, knead the flour with lukewarm milk, oil, 60 ml lukewarm water, 1 tbsp rum, 1 tbsp sugar, the egg yolks, the whole egg and salt into a smooth dough.

Cover the dough and let it rest for about 20 minutes.

For the filling, bring 200 ml water and the sugar to a boil, stir in the finely ground poppy seeds and briefly bring to a boil.

Season the poppy mixture with honey, cinnamon, lemon zest, rum and vanilla sugar, then let it cool briefly.

Divide the dough in half and roll it thin with a pasta machine, then cut into strips about 10 cm wide.

Place portions of the poppy filling at intervals on half of the strips, brush the edges with beaten egg yolk, fold the strips over and press the edges firmly together. Cut out the krapfen with a fluted pastry wheel.

Heat oil in a pot or pan and fry the krapfen in batches—first on one side until golden brown, then turn and finish cooking the other side.

Let the poppy seed krapfen drain on paper towels and serve warm dusted with powdered sugar.