Carinthian Apple Dumplings with Cinnamon-Breadcrumb Butter

For the traditional dough, put the smooth wheat flour into a bowl with a pinch of salt. Add the egg, sunflower oil, and approx. 120 ml of lukewarm water. Knead everything together, first with a fork and then with your hands, into a smooth, elastic dough until it has a silky sheen. Shape into a ball, brush lightly with a few drops of oil, cover, and let rest at room temperature for about 30 minutes.

While the dough is resting, peel and core the apples and coarsely grate them. Immediately mix with the juice and finely grated zest of the organic lemon so they do not oxidize. Fold in the granulated sugar and raisins.

Roll out the rested dough on a lightly floured work surface to a thickness of about 2 to 3 mm. Cut out circles (approx. 8–10 cm in diameter) using a round cutter or a glass. Place 1 to 2 heaped tablespoons of the apple filling onto one half of each dough circle. Moisten the edges slightly with a little water, fold the dough over the filling, and press the edges firmly together. Following Carinthian tradition, artfully crimp the edges (krendeln – twisting them into a serrated pattern using thumb and index finger) or seal them firmly with the tines of a fork.