Hey Dad, there’s a gift for you! Delicious Austrian donuts (well-known as “Krapfen”), ever tried? My sweet way to wish you a happy Father’s day!
MAKES ab. 11 DONUTS
READY IN 2h 40′ (or 10h in case of night rising)
1/2 oz brewer’s yeast
4 oz lukewarm milk
4 oz all-purpose flour
3 tablespoons sugar
7 oz all-purpose flour
1 pnch salt
vanilla extract to taste
STEP 1: MAKE THE DOUGH
Place in the kneading machine bowl the brewer’s yeast and the milk. Add – little by little, the all-purpose flour and mix carefully. Cover the bowl with cling film and let the dough rest for 20 minutes.
STEP 2: BEAT THE EGGS
In another bowl (using a beater) beat the egg with the sugar until foamy.
STEP 3: COMBINE THE INGREDIENTS
Remove the clingfilm from the dough bowl and turn the kneading machine on. Add, little by little, the flour and the beaten egg. Finally add salt, vanilla extract and butter.
Knead until you get an homogenous and elastic dough.
STEP 4: LET IT REST
Cover the bowl with clingfilm and let it rest for about 1 hour.
STEP 5: CUT THE “KRAPFEN”
Roll out the dough on a pastry board approx 1,5 CM thick with using the rolling pin. With a dough cutter (or a small bowl), of approx diameter discs 8 cm, cut some circles
STEP 6: THE SECOND RISING
Now you choose:
- if you want to eat krapfen today: cover the dough circles with clingfilm and let it rise at room temperature for 1 hour;
- if you want to eat krapfen tomorrow: cover the dough circles with clingfilm and let it rise into the fridge all night long. The day after remove them from the fridge at least 1 hour before cooking them.
STEP 7: FRY
Deep dough circles in warm frying oil (not too much hot!) and cook them on both sides until puffy. When ready, drain them and place them on kitchen paper.
STEP 8: FILL
Using a solid flavor injector, spread your favourite jam inside the krapfen and finally dust them with icing sugar.
#getBready & enjoy your meal