South Tyrolean Fritter

For the dough:
• 1kg flour
• 200 ml cream
• 2 eggs
• 50g butter
• 4 spoons of oill
• Pinch of salt

For the jam filling:
• Apricot jam or any other solid jam.

Peanut oil for baking, icing sugar for dusting. Put flower into a big bowl, add cream, eggs, melted butter, oil, salt and mix everything together. Afterwards knead the dough on the fritter board. Cut the dough into 5 pieces and knead thoroughly. Wrap each individual piece in transparent film and let it rest for at least 1 hour. Roll each piece of dough into a very thin sheet. Spread jam on one half and cover it with the other half. Then press the edges together firmly and roll the fritter wheel over them. Roll over the sheet of dough 3 times and cut out rectangular fritters from every dough strip. The fritters are then fried in a substantial amount of hot oil and left to drain properly. After they cooled dust the fritters with icing sugar.

Blueberry liquer

• 1/4l berries
• 200g sugar
• 1/2l water
• 1/2l spirits

Let the berries, spirits and lightly cooked cooled off sugar stand in the sun in a well corked bottle for at least 6 weeks, filter and fill in bottles.