For the Gfladlkrapfen, work all the ingredients into a dough not too much with your hands, but mainly with the pasta walker.
Fold it like a book and roll it out again, repeat the process 3 times. Leave to rest for 1 hour in a cold place, then roll out again to the thickness of a finger.
Roll out the bunches and fry them in hot fat, let them drain well and sugar them hot.
Preparation Tip:
The Gfladlkrapfen taste wonderful with vanilla ice cream.
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