“Krapfen” with Mila SKYR dip | Recipe

Ingredients

• 220 g plain flour, type 00
• 50 g rye flour
• a pinch of salt
• 150 ml milk, lukewarm
• 1 egg yolk
• 30 g butter, melted
• 1 tablespoon grappa
• 160 g poppy seeds
• 150 ml hay milk
• 20 g butter
• 65 g sugar
• zest of half a lemon
• 1 teaspoon cinnamon
• 30 g bread crumbs
• 1 tablespoon honey
• apricot or cranberry jelly
• 150 g SKYR Natural
• juice and zest of half a lemon
• seed oil, for frying
• powdered sugar