Instructions

1. 1

   Knead the plain flour with the eggs, the salt for the dough and the water into a firm, smooth pasta dough. Wrap the dough in cling film and leave it to rest.

2. 2

   Quarter the white cabbage, cut out the stalk and cut the quarters into fine strips. Peel the onion and dice it finely, and cut the streaky bacon into small cubes.

3. 3

   Heat one tablespoon of the rapeseed oil in a pan, render the bacon in it and soften the onion until translucent. Add the cabbage, season with the whole caraway seeds, the salt for the filling and the pepper, and braise covered over low heat until soft, then leave to cool. The appliance will not take this step off your hands, as raw cabbage would stay hard and tough in the basket.

4. 4

   Roll the dough out on a floured work surface into a thin rectangle of about 40 by 50 cm. Spread the cooled filling evenly over it, leaving a two-centimetre border free along one long side.

5. 5

   Roll the dough up tightly from the filled side, press the free border down with a little water and cut the roll into slices about four centimetres thick.

6. 6

   Grease a small ovenproof dish with the butter or margarine for the dish, set the Krapfen in it close together with the cut surface facing up, pour in the vegetable stock and brush the tops with the remaining rapeseed oil.

7. 7

   Preheat the airfryer to 180 °C.

8. 8

   Stand the dish in the basket in a single layer with space around it and do not stack anything on top; if not all the Krapfen fit in, cook them in two batches. The dish caps the air stream, so it cooks barely faster than in the oven — what you save above all is the oven's long preheating. Cook at 180 °C.

9. 9

   They are not turned, because the Krapfen stand in the stock and would fall apart. Instead turn the dish once through 180 degrees and carry on cooking at 180 °C until the dough is done and the surface is crisp; the bacon in the filling must reach 70 °C throughout.