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Krapfen and “Hasenohren”

“Faschingskrapfen”, which originated in the Middle Ages in Germany as “Carnival doughnuts” or Berliner Pfannkuchen, are balls of risen dough about the size of a fist which are deep-fried in boiling oil and traditionally filled with apricot jam. 

Today Krapfen can be bought and eaten all year round, with varied fillings and icings, in many countries in Europe, and of course in South Tyrol too. 
Here and in nearby Austria there is another typical Carnival cake, though less well known, called “Hasenöhrl” or “Hasenohren” (Hare’s Ears).

To make these cakes, the South Tyrol version of the Italian “crostoli”, beat 60 g butter with 60 g sugar and 2 eggs, add a pinch of salt, 2 tablespoons of sour cream and lastly 250 gr plain white flour and 1 sachet of baking powder. Work the ingredients into a smooth dough, roll it out (about 1-2 mm thick), cut it in triangles (about 6 cm long) and cook them till golden in boiling oil. Once the “Hasenohren” have cooled, sprinkle them with icing sugar. 

A holiday is an excellent opportunity to get to know the traditions and typical dishes of the different regions. The team in the kitchen at Leitlhof - Dolomiten will be glad to spoil you with the best specialities from South Tyrol.





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