Light, fluffy donuts, filled with jam and dusted with sugar. Krapfen are delicious morsels traditionally eaten in Germany at Carnival or Mardi Gras time.
500gplain or all purpose flour, separated 300g / 200g (3/5 - 2/5)
50gwhite sugar
2tspvanilla sugar
½tspsalt
50gunsalted butter, very soft
2egg yolks, beaten
to cook:
1litrevegetable oil, for frying
to fill:
400graspberry jam, , seedless
4Tbsprum, optional
to serve:
icing / powdered sugar, for dusting
Instructions
SOFTEN YEAST: Begin by heating the milk slightly in a small saucepan until it is just warm. Remove from the heat, sprinkle or crumble over the yeast and set aside.
MIX DOUGH: In the bowl of a stand mixer with the dough hook fitted (see note 1) combine 300g flour, sugar, vanilla and salt. While mixing, add the butter and egg yolks, then give the milk and yeast mixture a stir and pour it into the bowl. Run the mixer on high until the ingredients are combined, then with the mixer on low add the remaining flour. Knead for 5 minutes.
CHECK DOUGH: After 5 minutes the dough should be moving freely around the bowl of the mixer, and only lightly sticky. If it is still a little liquid or sticking to the sides of the bowl add one tablespoon of flour and knead for another minute.
REST DOUGH: When the dough has finished kneading, shape it into a ball - it should feel soft, springy and elastic - don’t worry if it’s a little sticky, this is normal, just dust it with a little flour if it makes it easier to handle. Place it back in the bowl, cover with a clean cloth or some clingfilm and allow to rise in a warm place for 30-45 minute until risen.
SHAPE DOUGH: When the dough has risen, turn it out onto the bench top, it shouldn’t be sticky but if so very lightly flour the dough. Flatten out the air and divide into 12 equal pieces. I find it useful to weigh the dough so that my pieces are as even as possible, each piece should weigh around 80g for perfectly sized Krapfen.
SECOND RISE: Roll each into a ball, place on a lightly floured tray, then cover again and allow to rest for another 30 minutes.
PREPARE OIL AND JAM: Meanwhile prepare a saucepan for the oil - I use one which has a diameter of 22cm and a depth of 10cm, this will fit 3 Krapfen at a time. Prepare the jam by heating it in a small saucepan with the rum or a little water or juice, let cool for a minute or two then fill into a piping bag fitted with a long nozzle.
COOK KRAPFEN: When the Krapfen have risen, heat the oil - if you have a thermometer you can heat the oil to 160°C, otherwise heat until the end of a wooden spoon bubbles when dipped in the oil (see picture). Using a slotted spoon or strainer, gently place three Krapfen rounded side down in the oil. Turn the heat right down to low, then cover with a lid and allow to cook undisturbed for 2 minutes. Remove the lid, turn the Krapfen right side up and cook another 2-3 minutes, without stirring or moving them around, until golden brown. Remove from the saucepan using a slotted spoon to a plate lined with paper towel.
FILL KRAPFEN: Check the oil temperature, place the next three Krapfen in the oil and cover. While they are cooking use the piping bag to pierce a hole in the side of the Krapfen and fill with jam. Repeat until all of the Krapfen are cooked. Dust with icing sugar and serve warm.
Notes
If you don’t have a stand mixer you can still make Krapfen, it just takes a little more muscle. Stir the mixture with a wooden spoon until it forms a dough, keep stirring for a minute or two until it is a little less sticky, then turn out onto a floured surface and knead by hand until you have a smooth dough, about 5 minutes. For best results instead of adding more flour, you can lightly oil your hands and the work surface instead.
Imperial and cup measurements are approximate. For best and most accurate results I use and recommend a digital kitchen scale like the one below.
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