Pear-filled doughnuts - Recipe from South Tyrol
Since pears do not have a long shelf life, they have always been dried on the farms. In their dried form they are called "Kloatzen".
Ingredients
- “Kloazen” jam (dried pears)
- 600 g wheat flour (type 00)
- 3 rye flour
- 1 free-range egg
- 150 cream
- 2 tsp salt
- 2 dspn seed oil
- 250 ml milk
- 2 l oil for frying
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