In a bowl, combine the flour, rye flour and a pinch of salt.
Form a hollow in the center and add the milk, the egg yolk, melted butter and the grappa.
Knead it all together for a few minutes into a smooth dough.
Wrap it in plastic foil and leave it to rest for 30 minutes at room temperature.
Prepare the poppy seed filling by grinding the poppy seeds.
In a bowl, combine with the bread crumbs.
Combine the milk, butter, sugar, lemon zest and cinnamon in a small saucepan and bring it to the boil.
Pour the mixture over the poppy seeds and breadcrumbs and add honey.
Stir and leave to cool completely.
Roll out the dough thinly using a pasta machine (or rolling pin), sprinkling it with flour repeatedly.
Place small amounts of the poppy filling (or jelly) on one half of the dough (about 1 tablespoon per” Krapfen”).
Fold over the other half, so that it covers the entire filling.
Press the dough firmly around the filling and cut out square dumplings with a side length of about 4-5 cm.
Bake the “Krapfen” in hot oil at 190°C for a couple of minutes, until golden brown.
Drain and place on kitchen paper to cool slightly.
For the dip, mix SKYR with lemon juice and zest.
Sprinkle the “Krapfen” with powdered sugar and serve with the SKYR dip.