the recipe from Cuoche ma buon


Donuts are soft and super delicious desserts of Austrian origin, which are usually prepared during the Carnival period. Some mistakenly call these delicious desserts donuts, without knowing that the two types of dough have some substantial differences. The differences are few but they are there.
The krapfen, unlike the donut, has a much thicker dough, called “full dough”, in which we find a high percentage of eggs and butter. This dessert consists of a sphere of sweet and citrusy leavened dough that was originally filled with apricot jam and dusted with icing sugar. Today, however, it also includes a filling with custard or chocolate.
The filling takes place on the lateral edge of the ball, approximately halfway. Instead, in the donut, which has the appearance of a more flattened ball, the filling is inserted from above. The latter has a much softer and less consistent dough, called “empty dough”, and does not require the use of eggs (maximum 1). It is fried, drained on absorbent paper and then dipped in granulated sugar.
Donuts are an energetic and delicious breakfast together with fried donuts, to be enjoyed all year round.
The recipe is a little demanding but gives great satisfaction. The dough is prepared in a few minutes, the only thing to be organized with is the leavening times.
We advise you to follow all the steps and you will see that with our advice you will obtain very soft, light and well-fried krapfen! You can proceed with the planetary mixer or even do them by hand. However, I recommend that you make the yeast. This is the secret to keeping them soft for longer!
We advise you to prepare them and double the dose, they are the joy of adults and children. It's really worth it, they are soft, light and the dough doesn't absorb oil during frying. Fill them as you prefer, in any case they will be a success thanks to their lightness and will literally sell like hot cakes.

RECIPE

Scope Breakfast, Desserts, leavened products
Portions 17 krapfen da 60 g ca.

For the yeast

  • 100 ml whole milk warm
  • 7 g dry brewer's yeast
  • 15 g miele

For the dough

  • 500 g Manitoba flour sifted
  • 60 g caster sugar
  • 100 g egg yolks at room temperature about 5 medium egg yolks
  • 110 g soft butter at room temperature
  • 170 ml whole milk warm
  • 5 g sale
  • seeds of 1 vanilla pod or 2 g of natural vanilla powder
  • zest of 1 orange
  • zest of 1 lemon

It will also serve you

  • 1,5 l peanut seed oil for frying
  • burro q.b. to grease the bowl
  • icing sugar to taste for garnish

For the filling 1.4 kg of classic custard

  • 1 l whole milk
  • 300 g caster sugar
  • 200 g yolks about 10 medium egg yolks
  • 90 g starch say more or 45g of corn and 45g rice starch
  • 60 g burro
  • aroma to taste to taste orange, lemon or vanilla
  • 1 pinch of “egg yellow” dye
  • planetary mixer with hook, or electric mixer with propeller whisks

  • transparent film

  • baking paper

  • skimmer

  • kitchen thermometer

  • pocket bag

  • fine or star nozzle

For the yeast

  • Start preparing the yeast: place the honey in a small bowl with the warm milk. Add the dry yeast, mix well and cover with cling film. Let it rest for about 10 minutes, just enough time for the yeast to act.

Dough preparation

  • In the meantime, prepare the dough: in a large bowl or in a stand mixer bowl, add the flour, add the granulated sugar and mix. Immediately afterwards, add the yeast.

  • Add the egg yolks, the citrus fruit peels, the vanilla bean seeds and finally the 170 ml of warm milk. Then, knead at low speed using the hook. If, however, you are working with an electric mixer, you can use propeller whisks.

  • When you have all the ingredients blended, add the butter little by little. Continue mixing and always wait for one part to be absorbed and incorporated well before adding another.

  • When you have finished adding all the butter, add the salt and continue working. Increase the speed of the planetary mixer, you will need to create a compact and well-blended mixture. In this phase you will strengthen the gluten mesh. It will take about 10 minutes. The dough should come away from the sides of the bowl.The only precaution at this stage is not to heat the dough too much, the temperature must not exceed 24-25°C. If the dough overheats too much, stop, cover it with cling film and let it rest in the refrigerator. It will be useless to continue kneading, the gluten mesh would tend to break.
  • Once finished, transfer the dough to a work surface and make further reinforcement folds, turning it over on itself. With this step you will obtain a smooth and homogeneous mixture.

  • Create a round shape and place it in a lightly buttered bowl. Cover with cling film and let rise for about 1 hour or until doubled. If it's hot, cut the time in half.

  • Once the leavening time has passed, dust the work surface with a little flour and transfer the dough. Lightly dust the top of the dough as well and gently roll it out, pressing with your hands, until it forms a rectangle. In this way you will eliminate the air that has created inside.

  • Then, create 3 folds (as if it were puff pastry), always pressing with your hands to break any air bubbles. Bring one side to the center of the rectangle, then do the same with the other side, overlapping it over the first fold. Roll it out well, always trying to maintain the rectangular shape. Finally, give the third fold, taking the lower part to cover the upper part. You will get an almost square shape, flatten with your hands and cover with cling film. Let it rest for about 10-15 minutes.

  • Once the resting time has passed, obtain 60 g portions. To be precise, use a scale.

  • Starting from the first portion that you have cut, form the balls: turn the dough over on itself, make some folds to make the surface smooth, finally roll it up on itself and roll it (like making pizza balls).

  • Place them on a baking tray covered with baking paper, cover with cling film and leave to rest in the switched off oven for about 40 minutes.

  • For convenience, you can cut the baking paper into squares before placing the ball. Calculate the size, as the balls will grow not only in height but also in width. It's a convenient technique, since when frying you will then turn the krapfen over in the oil, without deforming it or handling it too much, given its softness.

Classic custard preparation

  • In the meantime, prepare the custard: pour the milk together with the butter into a non-stick saucepan, preferably with a thick bottom. Add the grated orange zest and a pinch of yellow “egg” coloring and heat over a low heat until it almost boils.

  • Place the egg yolks in a bowl, add the sugar and mix, also add the corn starch. Mix everything with a whisk.

  • As soon as the milk comes to the boil, with the help of a ladle, add part of it to the bowl with the egg yolks mixed with the starch and sugar. Stir quickly to combine everything. This first step is useful for obtaining a smooth cream without lumps.

  • Mix with the whisk and, continuing to mix, add the mixture to the milk. Let it thicken over a low heat, stirring constantly. Once it comes to the boil, turn off. You should obtain a soft cream.

  • Pour it into a cold bowl or tray, cover it with cling film and let it cool quickly.

Frying

  • At this point you are ready to fry: insert the seed oil into a saucepan with high edges and bring to the temperature, max 165-170°C, otherwise it won't cook inside.

  • It is important to first immerse the part of the krapfen that was in the air, therefore not the part in contact with the pan. As soon as you have inverted it into the hot oil, with the help of a spoon, delicately remove the baking paper. Don't rush when frying and above all pay attention to the temperature. It should cook for about 2 minutes per side.

  • You should obtain a well-golden and homogeneous color, not too dark. As soon as they are ready, with the help of a slotted spoon, let them drain on absorbent paper. Once ready, let them cool.

  • Now fill them: equip yourself with a pastry bag with a long and thin enough nozzle and pierce them on the outer edge, about halfway down. Fill them as you like, in this case we preferred custard. Generally, apricot or raspberry jam is used. To make it easier to insert the piping bag, you can pierce the krapfen with the handle of a teaspoon.
  • Fill them, leaving a tuft of cream to escape. You will know that your donut is full when the nozzle presses slightly outwards. Finally give a sprinkling of icing sugar.

If you prefer a coating of granulated sugar, you will have to dip them in sugar while they are still hot and then fill them.
If you want, you can also make this dough by hand by placing all the ingredients in a bowl to mix them. Pour the dough onto a pastry board and knead it for at least 10 minutes until it becomes smooth and homogeneous (just know that it will be quite tiring but, in my opinion, if you don't have a planetary mixer, it's worth it).
In this case we chose to fry them, but you can easily make tasty baked Krapfen.

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