Strawberry Krapfen

Sift both flours first to make the dough finer and easier to roll out.

The milk should only be lukewarm so that the egg and fat do not curdle and the dough stays supple.

The resting time relaxes the dough, so it tears less when rolled out thinly later.

Lightly flour the dough so it doesn't stick to the rollers, but don't use too much flour, otherwise the edges will seal less well.

Press the edges well and squeeze out the air so the krapfen don't burst while frying.

Fry at about 170–175 °C: if the oil is too hot they'll brown quickly on the outside but remain pale inside; if it's too cold they'll absorb too much fat.

Sprinkle powdered sugar only just before serving so it doesn't melt from the residual heat.