See Ingredients

Dutch Dough Balls

  1. Soak the raisins in some rum or warm water several hours before, preferably the night prior to the frying.
  2. Dissolve the yeast in the warm milk. Mix the flour, sugar and the lemon zest, and stir the milk and yeast mix carefully.
  3. Add the egg and the salt and stir the butter for several minutes until everything is nicely blended.
  4. Stir in the drained raisins.
  5. Cover and let rise until it doubles its volume, stir down and let rise again.
  6. In the meantime, heat the oil in the fryer up to 190°C (375F). Place a plate with several paper towels to soak up the excess fat of the fried goods.
  7. Stir the butter down. Now use a large spoon or an ice cream scoop to take out a portion, drop it into the hot oil and fry for about four minutes on each side or until it becomes brown. It is important to gauge the temperature of your oil: too hot and the oil will scorch the outside, but leave the inside of the balls uncooked.
  8. Drain the balls on paper towels, then transfer onto a new plate and sprinkle with powdered sugar.




Schmarren Chestnut

The Chestnut: sweet, healthy and low in calories. The Valle Isarco/Eisacktal Valley innkeepers show us the taste of the chestnut during the “Valle Isarco Chestnut Speciality Weeks” from the middle of October to the beginning of November when everything revolves around the fruit of the bread-fruit tree. Numerous inns all along the route of the Keschtnweg, in the traditional chestnut growing area of the Valle Isarco offer all sorts of tasty treats during this time, which are all prepared using the noble chestnut.


Viennese Schnitzel

The true origin of the Wiener Schnitzel has again become a matter of vigorous debate between culinary historians in recent times. One thing, however, is absolutely certain: the Wiener Schnitzel is truly cosmopolitan. The earliest trails lead to Spain, where the Moors were coating meat with breadcrumbs during the Middle Ages. The Jewish community in Constantinople is similarly reported to have known a dish similar to the Wiener Schnitzel in the 12th century. So whether the legend surrounding the import of the “Costoletta Milanese” from Italy to Austria by Field Marshal Radetzky is true or not, a nice story makes very little difference. The main thing is that the schnitzel is tender and crispy!


  • 125 grams (4.4 oz) flour
  • 75 ml warm milk
  • 7 gram (0.25 oz) active dry yeast
  • 20 grams (0.7 oz) softened butter,
  • 15 grams (0.5 oz) sugar
  • 1 teaspoon lemon zest
  • Pinch of salt
  • 1 egg
  • 20 grams (0.7 oz) raisins and currants or other dried fruits
  • 1 heaping tablespoon of powdered sugar

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