Ingredients Austrian Krapfen
500 g flour
40 g yeast (this recipe is using fresh yeast, so 1 package dry yeast would be fine)
60 ml milk
60 ml water, hot
3 egg yolk
60 g sugar
1 package vanilla sugar
1 splash lemon juice
1 pinch salt
1 shot dark rum or rum flavor
60 g soft butter
oil for frying
raspberry or apricot jam
- sieve the flour into a bowl and make a mold in the middle.
- mix cold milk with warm water (water should be semi-warm, not hot! as it will make the yeast unusable). Add yeast and dissolve it. Pour the yeast mix carefully and slowly into the mold.
- take some flour from the edges and add to the liquid and mix lightly until you have a soft dough. Sprinkle this dough with some flour and cover with a kitchen cloth, let rest and rise at a place with room temperature (can be somewhat warm) for 30 min.
- If you see that the volume of the dough became bigger and there are some cracks visible, then you know that the dough is ready for the next step.
- while dough is rising beat soft butter until foamy, mix egg yolks, eggs, sugar, vanilla sugar, salt and rum and add to the butter.
- add this mix to the yeast dough and use remaining flour, knead until uou get a smooth, satin like dough. Cover dough and let rest at a warm place for another 20 min.
- on a baking board that is sprinkled with some flour form a roll and cut about 40 pieces. Form round and smooth Krapfen from each piece: use the hand to cover the whole dough piece and with a light pressure make round movements on the baking board until you get a smooth ball, then place the Krapfen on a floured board and press it a bit flat. Cover them with a fabric and let rise at a warm place for 20 min.
Bake the Krapfen
- In a deep fryer heat the oil to 170 C or 350 F – use only neutral oils such as coconut oil, soy oil or canola oil, the oil should not have any taste at all.
- when the oil is hot have the Krapfen slip carefully into the oil, the upper side first.. Cover the deep fryer.
- after 3 min turn the Krapfen and bake for 3 min more without lid. This creates the nice white edge around the Krapfen. But the Krapfen dough needs to rise as given in the instructions. If rising time was too short the Krapfen will be more like a ball without any white edges.
- drain Krapfen on kitchen paper.
- let them cool of a bit. Fill jam into a decorating or piping bag that has a very pointy nozzle. Dust before serving with powdered sugar.