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the original recipe step by step (fried or baked) – Gordon Ramsay’s version


THE Krapfen they are gods fried desserts typical of German cuisine. It is about fluffy circles from leavened dough similar to the Bomboloni; that come first fried then they come stuffed with a pastry bag with Jam or Custard ; in the end covered with powdered sugar or granulated! Imagine them very soft to the bite from creamy filling and enveloping! A unique goodness that is born in the 1600s to Graz , then exported to Vienna, and finally spread in Trentino, Veneto And Friuli, where it is usual to prepare them in the period of Carnival! You want make them at home? Here is for you Krapfen recipe with all Advice And Secrets step by step Perfect donuts in terms of consistency, taste And ease of execution!

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It is a simple dough. I advise you to proceed with the planetary mixer, but you can also do it by hand. But I recommend you make the rise is the secret to have them softer for longer! In this case I chose to fry them, but you can easily make tasty ones Baked Krapfen , procedure you will find all the information! as well as instead of the classics Cream donut make them with jam of your choice or stuffed of Nutella! In any case, they will be a smash hit and will literally be snapped up!

Perfect for one Breakfast energetic and greedy, they are inevitable for the Carnival Buffet together with Graffe, Donuts, Fried Bombs and Frittelle! try them soon!

Krapfen recipe

PREPARATION TIMES

Preparation Cooking Total
1h 15 minutes 1h and 15 minutes

Ingrediants

Quantity for 20 pieces

  • 300 gr of Manitoba flour (or 0 flour)
  • 130 ml of fresh whole milk at room temperature
  • 2 teaspoons of dry yeast (or 12 grams of fresh brewer's yeast)
  • 2 whole eggs
  • 70 grams of sugar
  • 50 grams of butter at room temperature
  • 7 gr of salt
  • grated zest of 1 large lemon
  • 1 tablespoon of vanilla extract or vanillin or vanilla bean seeds
  • 1 dose of my Custard or 300 gr of Apricot jam or of your choice.
  • about 1 l of sunflower oil (only for the fried version)
  • powdered sugar to finish

Method

How to make donuts

First of all prepare a leaven with 100 gr of flour taken from the total, yeast and 100 gr of milk taken from the total, Mix with a spatula, you will get a sticky mixture.

Then cover with cling film and leave to rise in a temperate place (oven turned off just 28 °) for about 1 hour until it triples in volume and lots of bubbles appear on the surface:

leavening for Krapfen

After the indicated time, add the rest of the flour, milk and sugar to the leavening.

Operate the machine kneading at low speed then add grated lemon and vanilla peel, then mix the eggs one at a time when they are perfectly absorbed, add the soft butter in small pieces so as to string the dough. The result must be a smooth, elastic compound that detaches from the walls. Add the salt and finish the stringing.

If you have difficulty, turn over on a work surface, make 3 – 4 folds in a wallet and knead to obtain a smooth dough.

Sprinkle with flour and leave to rise for about 2 – 3 hours until it triples in volume:

Krapfen dough

At this point, turn the dough over onto a lightly floured work surface. Turn it upside down and form a smooth ball on the surface, with your hands dusted with flour.

How to form the Krapfen

First of all, roll out the dough on a surface dusted with flour with a floured rolling pin to a thickness of at least 1 cm.

Use a pastry bowl or a cookie cutter in the shape of a circle 8 – 10 cm.

Then flour the circle and make as many as possible, one next to the other to avoid wasting dough.

how to make donuts

As you make them, place them in a baking tray lined with baking paper, at a distance of 4 – 5 cm

Reassemble the leftover dough scraps, form a ball and let it rest at room temperature wrapped in a film for about 1 hour. This step is used to swell the dough and make it workable again.

Let your donuts rise for about 1 hour and a half in the oven that has just been turned off (28 °) until they have doubled their volume.

Meanwhile, prepare the CUSTARD CREAM

Baked Krapfen:

Bake at 180 degrees for 15 minutes until golden brown. Leave to cool for 15 minutes, fill with the cream as explained below and sprinkle powdered sugar.

Fried donuts:

Once leavened, cut the donut into its square of parchment paper, so as not to deform it.

Then fry in a large pan and 5 – 6 cm high, not too deep if you want to show the famous white stripe. Fry in abundant oil, a few pieces at a time. 1 and a half minutes per side.

Finally drain with a slotted spoon on absorbent paper.

Then insert a small 1/2 cm spout and the custard into the pastry bag. Insert the sac a poche into the Krafen forming a hole and fill with cream:

stuff the donuts

Finally, sprinkle with powdered sugar! Yours are ready Krapfen!

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Walnut donut with Type 2 flour – Gordon Ramsay’s version

Walnut donut with Type 2 flour


The Walnut donut with type 2 flour it is a soft and genuine breakfast cake that is simple and perfect for soaking up. In fact, the dough remains compact without crumbling, the walnuts give that crunchy note that tickles the palate.

There Flour that we use to make this dessert is that of type 2 that is the semi integral. This type of flour is characterized by large grains and a greater quantity of fiber and seed germ. And for these characteristics it is certainly to be preferred over a 00 flour, now devoid of nutritional elements.

There flour type 2 it can be used safely for many preparations: from bread to pizza, from crackers to bread sticks, from donuts to homemade pasta.

However, it is one strong flour, with a W index between 240 and 350. Also in this case, work the flour with a large amount of water, especially for long leavening doughs.

Desserts prepared with this type of semi-wholemeal flour will be healthier, more filling and more rustic.

Let's see immediately the recipe for the donut.

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Aloo curry: cream of Indian potatoes – Gordon Ramsay’s version

aloo curry - cream of Indian potatoes


Potatoes, broth and spices: the ingredients list of this aloo curry is short, but I assure you that its aroma and flavor will be full of tasty nuances.

There are many versions of Aloo Curry, but the one I want to share with you is my favorite. “Aloo” which in Indian means “potato”, the undisputed protagonist of this fragrant and very simple recipe. A poor dish, but rich in taste.

aloo curry - cream of Indian potatoes

ingredients for 2 people

WHAT

  • 300 g potatoes (peeled)
  • 1 tablespoon of seeds (black mustard, cumin, coriander and nigella)
  • 2 tablespoons of olive oil
  • 1 tablespoon of mixture of Madras curry*
  • 3 cm of fresh ginger
  • 1 large shallot
  • 1 clove of garlic
  • 2 cups of vegetable broth
  • parsley to serve
  • a few drops of coconut milk or Greek yogurt
  • Salt to taste

HOW TO PREPARE AN ALOO CURRY – INDIAN POTATO SOUP

First, I toasted the seeds in a large pan, then I combined the oil and the powdered spices. This step is essential to express all the aromas of the spices.

I combined the sautéed shallot, ginger and garlic, peeled and finely chopped and, after a few minutes, I added the potatoes. I let them brown for a couple of minutes, then I covered with the broth, lowered the heat and cooked (if necessary you can adjust with a little water).

cream of Indian potatoes aloo curry - cream of Indian potatoes Indian potato curry cream of Indian potatoes aloo curry - cream of Indian potatoes Indian potato curry cream of Indian potatoes aloo curry - cream of Indian potatoes

At the end of cooking I blended almost all the potatoes with an immersion blender, leaving some whole for a chewable effect, I put it back on the fire for another 5 minutes and I served with fresh parsley (or coriander, if you like) and a few drops of milk coconut.

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aloo curry - cream of Indian potatoes

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