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Krapfen are delicious donuts from Austria that are popular for dessert or afternoon tea.
Ingredients for 6 people:
- 1 jar of raspberry jam
- 450 g flour
- 80 g caster sugar
- 1 sachet of baker's yeast
- 170 g butter
- 5 eggs
- 15 cl of milk
- 1/2 tsp. teaspoon salt
- 1 liter of grape seed oil
Raspberry Jam Krapfen Recipe
3 hours of rest but what a delight to taste!
- Take the butter out of the refrigerator 30 minutes before using it.
- Warm the milk.
In a salad bowl,
- Add the flour, baking powder and softened butter.
- Mix, add 60 g of sugar, salt, 4 eggs and dilute with milk.
- Mix again until a smooth ball of dough is obtained.
- Cover and let stand 2 hours at room temperature (20 to 22 ° C).
- Using a rolling pin, roll out the dough to a thickness of about 2 centimeters.
- Cut it into discs 5 to 7 cm in diameter.
- Place them on a non-stick baking sheet.
- On half of these discs, place, in the center, 1 to 2 teaspoon (s) of jam.
- Brush the edges of the remaining beaten egg and cover with the remaining discs. Solder the edges to each other by pressing with your fingers.
- Let stand again for 1 hour at room temperature.
Heat the oil (its temperature should be between 175 and 180 ° C), immerse the donuts in it until golden brown.
Return them. Drain on paper towels. Sprinkle with sugar.
You can use this recipe with other jams (strawberries, blackberries, apricots ...), compote, honey, cream
pastry chef ...
To see if the oil has reached its ideal temperature, add a little dough to it. If it immediately rises to the surface, the
temperature is correct.
Find out more ...
Krapfen are donuts that originated in Austria.
Even if Candlemas has passed, why not extend this period dedicated to pancakes with this Austrian delicacy, first cousin of our donuts.
Crispy on the outside, Krapfen has a chewy, pasty internal texture to which the jam gives a slightly sticky dimension. This invigorating dessert can turn out to be "Christian suffocates" quite quickly if the dough is insufficiently leavened or cooked. He therefore calls for drinks that will bring lightness to the whole.
This is the characteristic of effervescent. Thus, with any red fruit jam, a Cerdon with aromas of strawberries and raspberries will play this role perfectly. But many Loire producers also produce sparkling rosé wines, most often made from the Gamay grape variety, which here offer the most interesting pairing possibilities, provided they are not chosen too dry.
On the other hand, with an apple garnish, a ½ dry cider will go perfectly.
Price ideas (in 2011):
- Cerdon 5 to 8 €
- Sparkling rosé from gamay € 4 to 8
- Cider ½ sec 2 to 6 €
Recipe: T. Bryone, Photo: C. Herlédan