Potato Krapfen filled with Truffle Caciotta, Apple, and Speck

Let’s start with the potatoes!

For the Potato Krapfen:

• In a bowl, combine the flour and mashed potatoes. Mix the ingredients with a dough scraper or fork.
• Add the eggs and knead the dough by hand.
• Add the sugar, room-temperature butter, and yeast dissolved in a little water. Continue to knead until the dough becomes smooth and homogeneous.
• Let the dough rest at room temperature, covered with plastic wrap, for 2 hours.
• Cut the truffle caciotta into small cubes, then create thin shavings for plating.
• Cut the dough into equal pieces, roll them slightly, and place a small piece of caciotta in the center. Shape them into balls using your palms and a bit of flour.
• Allow the krapfen to rise for 1 hour.
• In a saucepan, heat oil to 160°C.
• Gently place the krapfen into the oil, turning them upside down. Fry for 4-5 minutes per side, until golden brown and cooked through.
• Remove from the oil and drain on paper towels to remove excess oil.
• Place the krapfen in the oven and bake at 180°C for 5 minutes to finish cooking.

Plating:

• Slice the apple thinly.
• Place the freshly baked krapfen on the plate.
• Top with shavings of truffle caciotta and the speck.
• Arrange the apple slices as desired.