{"id":15542,"date":"2022-08-24T17:00:12","date_gmt":"2022-08-24T17:00:12","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/donuts\/krapfen-the-recipe-for-the-delicious-filled-donuts\/"},"modified":"2022-08-24T17:00:12","modified_gmt":"2022-08-24T17:00:12","slug":"krapfen-the-recipe-for-the-delicious-filled-donuts","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/donuts\/krapfen-the-recipe-for-the-delicious-filled-donuts\/","title":{"rendered":"Krapfen: the recipe for the delicious filled donuts"},"content":{"rendered":"


\n<\/p>\n

Krapfen: the recipe for the delicious filled donuts<\/h1>\n

<\/p>\n

\n

THE Krapfen<\/strong> they are nothing more than discs of puff pastry left to rise; they are then fried, filled with jam or custard and finally sprinkled with icing or granulated sugar. Undisputed protagonists of the village fairs, filled with jams, creams and chocolate, they are real delights for the palate of young and old. Offer them in a buffet during the Carnival period together with the famous American donuts Donuts<\/strong>pancakes and ai Sardinian fried facts<\/strong> and success is guaranteed! Here’s how to make the Krapfen at home with our suggestions and steps: with some care you get very soft and tasty donuts, like pastry. <\/p>\n

\n
\n

<\/i> Ingredients for 6\/8 people<\/i><\/h3>\n
    \n
  • <\/i> FOR THE DOUGH<\/li>\n
  • <\/i> Medium strength flour: 275 g<\/li>\n
  • <\/i> Whole milk: 80 ml<\/li>\n
  • <\/i> Dry yeast: 4 g (fresh yeast 12 g)<\/li>\n
  • <\/i> Butter: 40 g<\/li>\n
  • <\/i> Medium eggs: 2<\/li>\n
  • <\/i> Granulated sugar: 40 g<\/li>\n
  • <\/i> Untreated lemon: 1<\/li>\n
  • <\/i> Rum: 20 ml<\/li>\n
  • <\/i> Salt up: 4 g<\/li>\n
  • <\/i> FOR THE FARCIA<\/li>\n
  • <\/i> Peanut oil: 1 l<\/li>\n
  • <\/i> Powdered sugar: to taste<\/li>\n
  • <\/i> Apricot jam: 300 g<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 1 hour<\/i><\/li>\n
    • <\/i> Cooking: 6 minutes<\/i><\/li>\n
    • <\/i> Total: 1 hour, 6 minutes<\/i><\/li>\n
    • <\/i> Calories: 350Kcal \/ 100g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      Take the milk and heat it in the microwave or in a saucepan until it reaches 30 \u00b0; remove from heat and add the yeast.<\/p>\n\n

      2<\/span><\/p>\n

      Stir in the yeast until it is completely dissolved.<\/p>\n\n

      3<\/span><\/p>\n

      Pour the flour, milk, eggs and grated lemon zest into the bowl of a planetary mixer.<\/p>\n\n

      4<\/span><\/p>\n

      Operate the appliance and work the ingredients for at least 5 minutes.<\/p>\n\n

      5<\/span><\/p>\n

      When the mixture has formed a little, add the granulated sugar and mix for another 10 minutes.<\/p>\n\n

      6<\/span><\/p>\n

      At this point add the butter and the fine salt.<\/p>\n\n

      7<\/span><\/p>\n

      Continue to mix the ingredients well until the mixture is smooth and without lumps (it will take about 10 minutes).<\/p>\n\n

      8<\/span><\/p>\n

      Add the liqueur making it absorb into the mixture, stirring with a whisk for another 5 minutes.<\/p>\n\n

      9<\/span><\/p>\n

      Place the mixture obtained in a bowl, cover it with cling film and let it rise in a warm place (25 \u00b0 -26 \u00b0): it will be well placed in the oven with the light on. Wait for the dough to double in size (it will take about 2 hours).<\/p>\n\n

      10<\/span><\/p>\n

      After the time has elapsed, take the dough out, deflate it and place it on a lightly floured work surface.<\/p>\n\n

      11<\/span><\/p>\n

      Roll out the dough, with the help of a rolling pin, to obtain a thickness of 1 cm.<\/p>\n\n

      12<\/span><\/p>\n

      Take a pastry cutter and make 8\/10 discs.<\/p>\n\n

      13<\/span><\/p>\n

      Arrange the disks obtained on a baking sheet lined with parchment paper and let them rise again until doubled in volume, for about 1 hour and a half.<\/p>\n\n

      14<\/span><\/p>\n

      Pour the oil into a pan and bring it to 170 \u00b0; once it reaches temperature, immerse the discs inside, a few at a time.<\/p>\n\n

      15<\/span><\/p>\n

      Fry the donuts for 3 minutes per side.<\/p>\n\n

      16<\/span><\/p>\n

      Put the apricot jam in a pastry bag and fill all the donuts: carry out this operation when they are still hot, after taking them out of the pan and removing the excess oil.<\/p>\n\n

      17<\/span><\/p>\n

      Sprinkle with icing sugar.<\/p>\n\n

      18<\/span><\/p>\n

      Place the donuts on a serving plate before enjoying them.<\/p>\n\n

      Accessories<\/h2>\n
        \n
      • Small saucepan<\/li>\n
      • Teaspoon<\/li>\n
      • Planetary<\/li>\n
      • Spatula<\/li>\n
      • Bowl<\/li>\n
      • Transparent kitchen film<\/li>\n
      • Rolling pin<\/li>\n
      • Pasta cup<\/li>\n
      • Baking tray<\/li>\n
      • Greaseproof paper<\/li>\n
      • Pot<\/li>\n
      • Sac \u00e0 poche with spout for filling<\/li>\n
      • Skimmer<\/li>\n
      • Blotting paper<\/li>\n
      • Sieve<\/li>\n<\/ul>\n

        Tips and tricks<\/h2>\n
          \n
        • Try substituting apricot jam and stuffing your donuts with custard<\/strong>, chocolate<\/strong> or else: you will feel that gluttony!<\/li>\n
        • Pay attention to the phase of fallback and rest<\/strong>: this will give softness to the dough and prevent the dough from shrinking as it is very elastic.<\/li>\n
        • You can knead by hand<\/strong> if you do not have the planetary mixer available as it is a very simple compound.<\/li>\n
        • For a recipe lighter<\/strong>you can cook the donuts in the oven instead of frying them in oil.<\/li>\n<\/ul>\n

          storage<\/h2>\n

          The Krapfen must be consumed as soon as they are ready<\/strong>; freezing in the freezer would lose all their fragrance.<\/p>\n

          History<\/h2>\n

          Krapfen is a sweet of origin Austrian<\/strong> born in the 17th century, more precisely in the city of Graz: it is a sweet donut filled with jam, a typical dessert prepared for Carnival parties, fried and sold on the street. From Graz it was exported to Vienna and subsequently spread to Italy, especially in Trentino, where it still satisfies the palate of the sweet tooth. <\/p>\n<\/p><\/div>\n

          <\/p>\n

          \n
          \n

          <\/i> Ingredients for 6\/8 people<\/i><\/h3>\n
            \n
          • <\/i> FOR THE DOUGH<\/li>\n
          • <\/i> Medium strength flour: 275 g<\/li>\n
          • <\/i> Whole milk: 80 ml<\/li>\n
          • <\/i> Dry yeast: 4 g (fresh yeast 12 g)<\/li>\n
          • <\/i> Butter: 40 g<\/li>\n
          • <\/i> Medium eggs: 2<\/li>\n
          • <\/i> Granulated sugar: 40 g<\/li>\n
          • <\/i> Untreated lemon: 1<\/li>\n
          • <\/i> Rum: 20 ml<\/li>\n
          • <\/i> Salt up: 4 g<\/li>\n
          • <\/i> FOR THE FARCIA<\/li>\n
          • <\/i> Peanut oil: 1 l<\/li>\n
          • <\/i> Powdered sugar: to taste<\/li>\n
          • <\/i> Apricot jam: 300 g<\/li>\n<\/ul>\n<\/div>\n
            \n
              \n
            • <\/i> Preparation: 1 hour<\/i><\/li>\n
            • <\/i> Cooking: 6 minutes<\/i><\/li>\n
            • <\/i> Total: 1 hour, 6 minutes<\/i><\/li>\n
            • <\/i> Calories: 350Kcal \/ 100g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

              Krapfen: the recipe for the delicious filled donuts THE Krapfen they are nothing more than discs of puff pastry left to rise; they are then fried, filled with jam or custard and finally sprinkled with icing or granulated sugar. Undisputed protagonists of the village fairs, filled with jams, creams and chocolate, they are real delights […]<\/p>\n","protected":false},"author":1,"featured_media":15543,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[94],"tags":[93,96,92,95,91,90],"class_list":["post-15542","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-donuts","tag-desserts","tag-donuts","tag-italian-desserts","tag-italian-donuts","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"\nKrapfen: the recipe for the delicious filled donuts - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/donuts\/krapfen-the-recipe-for-the-delicious-filled-donuts\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Krapfen: the recipe for the delicious filled donuts - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Krapfen: the recipe for the delicious filled donuts THE Krapfen they are nothing more than discs of puff pastry left to rise; they are then fried, filled with jam or custard and finally sprinkled with icing or granulated sugar. 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