Krapfen or Donut Recipe and Video

Ingredients Krapfen:

2 cups plus 2 tablespoons flour
pinch of salt
5 oz. dried yeast
1 cup plus 2-1/4 teaspoons milk
3 egg yolks, reserve whites
7 tablespoons butter
3-1/2 tablespoons sugar
1-3/4 tablespoons rum
grated lemon peel or vanilla extract

apricot or other jam
Confectioner’s sugar

Method Krapfen:
krapfen-custom.png Make a soft yeast dough using the above ingredients. Let rise.
Roll out dough on a lightly foured surface (about a 1/3 inch thick). Divide the rectangular dough in half and put one half aside. Mark rings on the remaining half with a wine glass (the circumference should be about 3-1/2 inches) and place a dollop of jam in the center of each ring. Trace the outline of each ring with a thin coating of egg white. Carefully place the reserved dough on top and lightly push down so the jam dollops are not spread, but apparent under the dough. Use the wine glass to cut com pletely through the dough, lightly pressing the dough edges to seal the top and bottom halves. Cover loosely with a towel and let rise again, about 10 minutes. This rising affects both shape and consistency.
Meanwhile, heat oil in a deep saucepan or deep-fryer. Place a few Berliners at a time gently in the heated oil. Cover, let cook for about 5 minutes and turn the Berliners once. Continue cooking until golden brown, about 10 minutes total depending on oil temperature.
Drain Berliners on paper towel. Sprinkle with cconfectioners’ sugar. The finished Berliner should look like a small cannon ball with a white waist line.
Look the Video for Krapfen

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1 Response

  1. Giulio says:

    1 package granular yeast
    1/2 cup lukewarm water
    1 tsp sugar (first amount)
    1/2 cup scalded milk
    1/4 cup sugar (second amount)
    1/4 cup shortening
    1 tsp salt
    c 1/4 to 3 1/2 cups sifted flour
    1 egg


    Soak the yeast and 1 tsp sugar in the lukewarm water for ten minutes. Add the hot scalded milk to te shortening, 1/4 cup of sugar and salt and stir until it is lukewarm. Add this to the yeast liquid along with 2 cups of flour and the egg. Beat for five minutes. Beat in one more cup of flour until smooth. Scrape down sides of bowl, cover and let rise for two hours. Turn dough onto board floured with remaining flour. Knead 100 times.

    Roll out to 1/3 inch thickness and cut with floured 3″ cutter. Let rise uncovered until very light, at least one hour. A thin crust forms on the outside.

    Slide the donuts into the hot fat at 375 degrees. As they rise to the surface and become a little brown, turn them over. Fry about three minutes to brown on both sides. Lift out with long fork, but do not prick. Drain then transfer to absorbent paper in a warm place. To sugar the cooled donuts, shake one at a time in a paper bag containing a little icing or granulated sugar.

    Jelly Donut Recipe

    Roll donut dough out to 1/4 inch thickness. Let rest five minutes. Cut out with 2 1/2 inch round cutter and let stand five minutes. Place 1 tsp tart stiff jelly or jam in center of half of the rounds. Top with the remaining rounds and seal edges firmly. Let rise uncovered for half an hour. Deep fry and drain as above.

    Honey Glaze Donut Recipe

    Add 1 1/2 tbsp honey to 3 1/2 tbsp of boiling water and 1 cup icing sugar. Stir to blend. Dip warm donuts into this warm glaze. Let cool and dry on cake rack.

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