Rogg’nkrapfen

Mix rye flour with cold milk or buttermilk, salt and caraway seeds and knead well. Form into rolls, cut slices from them and roll each out very thinly to pancake size. Bake briefly on both sides in a pan in very hot, already slightly smoking fat. (Really only briefly bake, the doughnuts are immediately through and otherwise become hard). Lift out, dab with paper towel, spread with Steirerkäs’ and roll up like pancakes.

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