Ingsaante Niggelen - the Krapfen from East Tyrol, lovingly made from a yeast dough and poppy seeds, have an unusual name.
Poppy seeds are a very popular food in East Tyrol. This is precisely why many sweet dishes are refined or prepared with this ingredient, like the “Ingsaante Niggelen”. The poppy is also said to have a special effect - supposedly poppy makes you happy, so try a few Ingsaante Niggelen.
And here the preparation of this sweet East Tyrolean delicacy:
make a soft “yeast dough” and let it rise. Then form a long roll (approx. 2 cm diameter) and cut it into cubes of approx. 2 cm length. These cubes are then baked in hot oil. In the meantime, you can heat some sweetened milk. Remove the golden yellow “Niggelen” from the fat and soften them in the sweet milk. Prepare a mixture of poppy seeds, sugar and cinnamon. Arrange the soaked “Niggelen” on a plate and sprinkle with the poppy seed/sugar/cinnamon mixture. Repeat this again and again in layers. At the end the whole thing is poured over with brown butter and served. Simply delicious!