Recipe for Viennese Faschingskrapfen (Carnival Donuts)
Traditional Faschingskrapfen, served in Austria for Carnival season in February.
Kochutensilien
- 2 round cookie cutters that fit exactly inside each other ~ 7cm
Zutaten
- 650 g all purpose flour
- 6 egg yolks
- lemon zest from half an organic lemon
- 4 tablespoons rum 40%
- 10 g vanilla sugar
- 7 g salt
- 90 g softened butter
- 90 g sugar
- 42 g fresh yeast
- 500 ml lukewarm milk
- flour for dusting and kneading the dough
Anleitung
- Dissolve yeast with sugar in lukewarm milk.
- Mix dissolved yeast with remaining ingredients for dough.
- Knead dough well.
- Cover dough and let rest for 30 minutes.
- Knead again on a floured working surface.
- Roll out to a thickness of approx. 1 cm.
- Cut out circles with the larger of the two cutters.
- Take one piece of dough at a time and fill with about 1 tablespoon of apricot jam. Fold a second piece of dough on top and seal the edges very well.
- Now use the smaller cookie cutter to remove the edge.
- Place on a floured kitchen towel. Cover and let rest for 25 more minutes.
- In a pot, heat canola oil to 350°C (180°C). Add Krapfen, top side into the fat first. Keep temperature at 320°C (160°C). It is best to use a frying thermometer.
- Turn the Krapfen with the handle of a wooden spoon and finish baking on the other side.
- When brown on both sides, put out of pot, drain and let cool down a bit. Serve with powdered sugar - enjoy!
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Januar 30, 2023(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
https://www.vienna-sunday.kitchen/traditional-viennese-faschingskrapfen-carnival-donuts/