Imagine walking through the door and being met with a sweet fragrance and scent of cinnamon. Sounds good, doesn’t it! To be greeted with the smell of freshly baked Styrian Spagatkrapfen (Austrian doughnuts), or Schnürkrapfen as they are also known – pronounced “Spogatkropfn” in the dialect. The crumbly pastry, often served at special occasions, is delicately flaky and a real treat for anyone with a sweet tooth. Whether on its own or with a fruity topping – take a bit of Styria home with you and enjoy this sweet pastry with a cup of coffee or tea!
For the dough:
- 250 g flour
- 30 g icing sugar
- 125 g butter (soft and at room temperature)
- 3 tbsp white wine
- 1 tsp cinnamon
- 1 lemon (untreated, grated peel)
- 1 egg
- pinch of salt
- a little clarified butter (for frying)
- a little flour (for flouring worktop)
- 80 g icing sugar
- 1 tbsp cinnamon
- heavy cream (optional, to garnish)
- cranberry jam (optional, to garnish)
Directions for Spagatkrapfen
- Mix all the dough ingredients and knead. Shape into a ball, wrap in cling film and place in the fridge for at least 4 hours.
- Roll out the dough so it has a thickness of approx. 3 mm and cut into 8 x 5 cm rectangles. Line a baking tray with baking paper and place the rectangles on the tray. Place in the fridge to cool again.
- Heat the clarified butter to approx. 170-180 °C/ 350 °F and fry each piece of dough for approx. 3-5 minutes wrapped around a “Spagatkrapfenzange” (a type of doughnut frying tong which gives the doughnut its typical shape). If you do not have this, see our “Tip”.
- Mix the sugar and cinnamon. Ensure all the excess oil has drained off the doughnuts and then coat them in the sugar mixture. The doughnuts will taste best if kept in a biscuit tin for a week before consuming as they will then be particularly crumbly and delicious.
You can also use the end of a rolling pin when frying the doughnuts – simply wrap the dough around this and tie with heat resistant thread e.g. string and fry.
JUST ONE MORE THING
The Spagatkrapfen also taste delicious with a filling – e.g. double cream topped with a little cranberry jam. Very similar, but nevertheless special are our Austrian Funnel Cake. Who says that doughnuts have to be round?
The name of this traditional sweet treat is based on the original elaborate preparation method. String was wrapped around a hollow form to give gave the doughnut its typical ridges. It is therefore hardly surprising that these doughnuts were only served at special occasions such as Christmas, weddings and other festive occasions.