Sweet Krapfen
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/sweet-krapfen
Total time
2 Hours
35 Minutes
Baking/cooking time
25 Minutes
Rest time
1 Hours
40 Minutes
Difficulty
challenging
Ingredients
Ingredients for 14 Krapfen
| For the dough: | ||
| 500 | g | Mix for sweet braid |
| 230 | g | warm milk |
| 4 | egg yolks | |
| 10 | g | grappa |
| 50 | g | melted butter |
| Additional ingredients: | ||
| 1 | l | peanut oil for frying |
| q.s. | apricot jam (or any jam of your choice) | |
| q.s. | hazelnut spread | |
| q.s. | powdered sugar |
Preparation
- To prepare the sweet Krapfen, place the mix for sweet braid and warm milk in a bowl and start kneading.
- Add the egg yolks and grappa, then continue kneading until the dough is smooth. Incorporate the melted butter and knead until fully absorbed, resulting in a soft and elastic dough. You can also use a stand mixer for this process.
- Shape the dough into a ball, place it in a bowl, cover, and let it rise in a warm place until doubled in size, this will take about 1 hour.
- Once the dough has risen, roll it out on a lightly floured surface to a thickness of about 1 cm. Use a glass or round cutter to cut out discs of about 7 cm in diameter and place them on a sheet of parchment paper. Cover with a clean kitchen towel and let them rise for 20 minutes.
- Then, carefully flip them over and let them rest for another 20 minutes, still covered.
- Cut the parchment paper into squares so that each Krapfen sits on an individual piece.
- Heat the oil in a deep saucepan to 165°C (if you don’t have a thermometer, dip the handle of a wooden spoon into the oil, if bubbles form around it, the oil is ready).
- Take the first Krapfen by lifting it with the parchment paper, place it on a skimmer spoon, and gently lower it into the oil. Re-move the parchment paper with tongs. Fry 3-4 Krapfen at a time, depending on the size of your pan.
- Once the Krapfen are in the oil, cover the pan, reduce the heat slightly, and fry for about 1.5-2 minutes. Check for golden color, then flip and fry for another 1.5 minutes, this time without the lid.
- When the Krapfen are puffed up and golden on both sides, remove them from the oil with a skimmer and place them on paper towels to absorb excess oil. Repeat for the remaining Krapfen.
- Once cooled, fill a piping bag with jam or slightly warmed hazelnut spread (to make it creamier) and fill the Krapfen. Dust with powdered sugar and serve.
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