Heat the milk and butter in a pan.
Mix the flour, the hot milk and butter, the egg and a pinch of salt in a bowl and knead until a smooth dough. Leave to rise for at least 5 mins. wrapped in clingfilm.
Slice bacon thinly and fry in a pan with the chopped onion.
Add the sauerkraut to the fried bacon and onion and pour in some beef broth.
Add the bay leaves, juniper berries and peppercorns to the sauerkraut and simmer.
Roll out the dough on a floured work surface. Cut into triangles and deep-fry in hot oil in a pan.
Grandma’s tip: Don’t fry too many (only 2-3) at once.
To serve, press the doughnuts in the middle, put the sauerkraut on top and garnish with parsley.
Create the mouth-watering aroma of Pongau “Blattlkrapfen” in your kitchen. Happy cooking!