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!
Like any traditional recipe, they exist different versions And small variations. Today I give you the Original recipe of the Krapfen taken from my international cuisine text.
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 | Cooking | Total |
|---|---|---|
| 1h | 15 minutes | 1h and 15 minutes |
|
Quantity for 20 pieces |
|---|
|
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:
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:
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.
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:
Finally, sprinkle with powdered sugar! Yours are ready Krapfen!
You can keep it sealed in cling film for 3 days. You can also keep the raw dough in the fridge for 5 days or freeze it!
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