Ingredients
(in small yogurt cups):
2 small cups of natural yogurt
1 cup of sugar
1 cup of oil
3 eggs
2 packets of vanilla sugar
1 packet of baking powder
2 ½ cups of flour

Preparation
Separate the egg yolks and egg whites, beat the egg whites until stiff. Beat the sugar, vanilla sugar and egg yolks until foamy, then add the oil. Sift the flour, add the baking powder and stir into the mixture. Finally, add the yoghurt and fold in the egg whites. Then spread everything on a baking tray and top the mixture with fruit of your choice (for example plums, apricots, apples, cherries...). Bake in the oven at 170-180° top and bottom heat for 30-45 minutes.

Grandma wishes you all the best!

KRAPFEN: APPROX. 30
PREPARATION TIME: APPROX. 30 MIN

Ingredients:
Doughnut dough:
220 g wheat flour
180 g rye flour
100 ml milk
1 egg
1 egg yolk
2 tbsp cream
1 dash spent grains
30 g butter
1 pinch of salt
fat for frying
Powdered sugar (powdered sugar) for sprinkling
Doughnut filling:
1/4 l milk
300g sugar
300g ground poppy seeds
grated lemon zest
4 tbsp honey
small pieces of apple

Preparation:
Mix all the ingredients for the dough well and knead until smooth. Cover and leave to rest for approx. 1 hour
For the filling, bring the milk and sugar to the boil, then add the poppy seeds and lemon zest and cook until thick. Then stir in the honey and leave the mixture to cool. Blanch the apple pieces briefly in hot water, then add to the mixture.
Roll out the doughnut dough thinly with a rolling pin and cut into strips approx. 10 cm wide. Place half a tablespoon of the filling mixture on one half of the dough and fold the dough together. Press the edges well and cut the edge of the dough with the “doughnut wheel”
Heat the shortening and fry the doughnuts on one side until golden brown, swirling a little oil over the top (this makes them puff up nicely), turn and fry the second side until golden brown. Remove from the pan and drain on kitchen paper.
Arrange on plates and sprinkle with powdered sugar.

For 4 people
Preparation time: 1 hour approx.

Ingredients:
4 stale bread rolls (or other white bread)
6 pine nuts or almond slices'
75g sugar
half a teaspoon of cinnamon
juice of 1 lemon
lemon zest to taste
400 ml milk
3 eggs
50 g butter
a little powdered sugar

Preparation:
Cut the white bread into thin slices and toast in a pan with a little butter. Peel and chop the apples. Mix them in a bowl with the sugar, cinnamon, lemon juice and lemon zest.
Lightly toast the pine nuts in a pan and add to the mixture. Layer the toasted slices of white bread in a baking dish and pour the apple mixture on top.
Finish with slices of white bread. Whisk the milk with the 3 eggs and the remaining sugar using a hand blender and pour over the casserole. Top with butter flakes and bake at 180° (hot air) for approx. 40 minutes. Sprinkle with powdered sugar and serve.

Every year, hostess Monika makes our infamous Nusseler (nut schnapps) herself. It is created according to our tried and tested, traditional recipe, which we naturally don't want to withhold from you!
For about 1 liter

Preparation time: 40 minutes

Ingredients:
1 liter of Treber schnapps or grappa
11 green walnuts, unpeeled
50 g red stomach sugar (South Tyrolean spiced sugar)
50 g sugar
5 star anise
1 cinnamon stick
5 cloves
organic lemon peel

Preparation:
The still green walnuts for the Nusseler are traditionally picked at St. John's Day, on June 24th.
Wash the unpeeled walnuts, fresh from the tree if possible, cut into quarters and place in a suitable container.
container.
Add the star anise, cinnamon stick, cloves, 2 - 3 strips of lemon peel, sugar and red
Add the sugar, mix a little and top up with Treber schnapps.
Cover or cork the Nusseler and leave to stand in a warm, sunny place for about 6 weeks. Stir from time to time. The nuts will give off a beautiful dark brown color to the liquid.
Strain and leave to stand in the sun for a further 6 weeks, then bottle and take to the cellar. Taste the Nusseler for the first time at Christmas at the earliest.

Tip: Enjoy at room temperature.