Carnival doughnuts

During the carnival season, “Faschingskrapfen” are very popular in South Tyrol. No other pastry is as coveted and popular as a fluffy “Krapfen”, filled with plenty of jam and sprinkled with lots of powdered sugar.
Recipe for 10 “Krapfen”

300 g flour
160 ml milk
20 g yeast
30 g sugar
20 g butter
2 egg yolk
1 pkg. vanilla sugar
1 pinch salt
1 pinch. Lemon zest, grated
1 TSP. rum

baking fat
jam for filling
powdered sugar for sprinkling

  1. Place the flour in a large bowl and make a hole in the center.
  2. Mix the lukewarm milk with the crumbled yeast and sugar, pour it into the flour hole, place in a warm location, and let it rise for 20 minutes.
  3. Add the melted butter and the remaining ingredients (egg yolks, vanilla sugar, salt, lemon zest and rum) and knead the dough well. Cover it with a cloth and let it rise until it doubles in size.
  4. Knead the dough again, cut it into 10 equal pieces and shape it into balls. Cover a board with a cloth, dust it with flour and place the “Krapfen” on it. Dust the surface of the “Faschingskrapfen” with flour and cover them with a cloth. Allow the “Krapfen” to rise and double their size.
  5. Place the “Krapfen” in the hot fat (170°C), top side down. They must float in the fat. Close the pan with a lid and bake the “Krapfen” on the bottom side for about 3 minutes until they are golden brown.
  6. Remove the lid, turn the “Krapfen”, and finish baking them without the lid for another 3 minutes.
  7. Drain the “Faschingskrapfen” on a paper towel, fill a piping bag (special nozzle) with the apricot jam (also with vanilla cream or chocolate filling if desired) and fill the “Krapfen” with it. Then sprinkle them with powdered sugar.

Note: For a good success, the ingredients should be at room temperature.

We wish you an enjoyable carnival time.

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