Summary

Ingredients

For the dough:

• 200 g flour, smooth
• 120 g butter, not too hard
• 40 g desiccated coconut, finely round and dry roasted
• 50 g powdered suar
• 1 pinch (s) salt
• 1 egg yolk
• 0.5 teaspoon ½ cinnamon
• 1 ½ tablespoon liqueur (coconut liqueur)

For the filling:

• 100 g chocolate, white, with coconut fillin
• 4 tablespoon apricot jam, heated and strained

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Instructions

1. Crumble the flour with butter and sugar by machine until small lumps are formed. Then quickly knead in the salt and spices, the liqueur and the yolk. Wrap the dough in cling film and let it rest in a cool place for at least 40 minutes.
2. Preheat the oven to 160 ° hot air.
3. Now form cherry-sized balls and place on the greased tray. Use a floured wooden spoon handle to make a recess in the middle.
4. Bake for 12-15 minutes and allow to cool.
5. Carefully melt the white chocolate with coconut filling and let cool down lip warm.
6. Now brush the donuts with heated apricot jam and press this side into desiccated coconut. Use a teaspoon to put a small swab of white chocolate in the center of the recess.
7. This recipe is (almost) my own recipe.
8. These Krapferl taste the best, fine aroma and tender, crispy bite.