They are considered a Swabian and Allgäu specialty and make for a wonderful, hearty meal in cold weather.
500 g flour
125 ml water
1 jar sauerkraut
200 g bacon, diced
caraway seeds, pepper
It is best to make the sauerkraut one day before making this recipe. In a saucepan, sauté onions and bacon, then add the glass of sauerkraut. Add broth, salt and caraway seeds. Cook a while and continue to add broth, so the mixture does not dry out.
Form a smooth dough from salt, flour, egg and water. Divide into 2 pieces and roll out thinly using a rolling pin.
Spread the sauerkraut mixture onto the rolled out dough, lengthwise roll up the dough tightly. Once done, cut 4 to 5 cm thick rolls. Heat up the butterschmalz or oil, add water and place Krapfen into the pan. Barely cover the pan and cook until the water has evaporated. Then turn the Krapfen and cook until a nice crust forms. Serve.