Krapfen Recipe (German-Style Doughnuts)
Category: Yeast-based Pastries
Servings: 25
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 350g |
| All-Purpose Flour (00) | 150g |
| Whole Milk | 250g |
| Butter | 120g |
| Sugar | 50g |
| Fresh Yeast | 15g |
| Lemon Zest | 1 |
| Vanilla Bean (or Vanilla Extract) | 1 pod |
| Honey | 10g |
| Salt | 5g |
| Egg Yolks | 4 |
| Whole Egg | 1 |
| Apricot Jam | 200g |
| Peanut Oil (for frying) | 1 liter |
| Powdered Sugar (for dusting) | As needed |
Nutritional Information (Approximate per serving)
| Nutrient | Value |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 28g |
| Protein | 4g |
| Fat | 12g |
| Saturated Fat | 7g |
| Fiber | 1g |
| Sugars | 10g |
| Sodium | 120mg |
Instructions
To prepare these delightful, soft, and sweet Krapfen (German-style doughnuts), follow these step-by-step instructions for a flawless result. Perfect for a special treat or holiday dessert, these doughnuts will bring joy to anyone who tastes them.
1. Activate the Yeast
Begin by activating the yeast. Dissolve the fresh yeast in half a glass of lukewarm milk, using about 125g of the total 250g. Add the seeds scraped from the vanilla pod into the milk and mix in the salt. Add the egg yolks and whole egg, and whisk everything together with a fork until well blended.
2. Mix the Dry Ingredients
While the yeast mixture is activating, sift the Manitoba and all-purpose flours together in a mixing bowl. If you have a stand mixer with a paddle attachment, you can transfer the sifted flours to the mixing bowl.
3. Combine Wet and Dry Ingredients
Add the lemon zest to the flour mixture. Then, slowly pour the activated yeast mixture into the flour while mixing at a low speed. Gradually add the honey and continue mixing until the ingredients start to form a dough.
4. Incorporate the Butter
Once the dough comes together, add small pieces of softened butter to the mixture, one at a time. Allow each piece to incorporate fully before adding the next. Continue kneading the dough until it becomes smooth, elastic, and slightly sticky.
5. Knead and Rest
Turn the dough out onto a lightly floured surface and knead it briefly to form a smooth ball. Place the dough in a bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 2 hours, or until it triples in size.
6. Shape the Dough
After the dough has risen, transfer it back onto a floured surface. Let it rest for 10 minutes. Roll it out gently with a rolling pin into a rectangle about 2 cm thick.
7. Folding the Dough
Now, it’s time to fold the dough to create layers. Take one of the short sides of the rectangle and fold it inward, then fold the other side over to meet it, ensuring the edges align perfectly. Cover the dough with a towel and let it rest for 5 minutes. Repeat this folding process twice more, giving the dough a short rest in between.
8. Roll Out and Cut
Once all folds are complete, roll the dough out to about 1 cm thickness. Allow it to rest for another 10 minutes before cutting out the doughnuts. Using a round cutter (about 6 cm in diameter), cut out individual doughnut shapes. With these quantities, you should be able to make approximately 25 Krapfen.
9. Second Rise
Transfer the cut doughnuts onto a tray lined with parchment paper. Cover them with plastic wrap and allow them to rise for another hour. The doughnuts should puff up slightly.
10. Fry the Doughnuts
Heat the peanut oil in a deep fryer or a large, heavy-bottomed pot to 170°C (340°F). Use a thermometer to check the temperature of the oil. Fry the doughnuts in batches, one or two at a time, for 1-2 minutes per side, or until golden brown. Turn the doughnuts to ensure they cook evenly. Once fried, remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
11. Fill the Krapfen
After the Krapfen have cooled slightly, fill them with apricot jam or your preferred filling. You can use a piping bag to inject the filling into the center of each doughnut.
12. Dust with Powdered Sugar
Finish by dusting the Krapfen with a generous amount of powdered sugar. Serve immediately while they’re still warm for the best experience.
Serving Suggestions
These Krapfen are perfect for any occasion. Whether served as a treat for breakfast, an afternoon snack, or a festive dessert, their soft, fluffy texture and sweet apricot filling make them irresistible. Pair them with a cup of coffee, hot chocolate, or a warm beverage of your choice for the ultimate indulgence.
Tips for Perfect Krapfen
- Ensure the yeast is fresh and the milk is at the right temperature (around 37°C/98°F) for activation.
- Be patient with the rise times; the dough needs to triple in size for the perfect texture.
- When frying, do not overcrowd the pan, as this can cause the oil temperature to drop, resulting in greasy doughnuts.
Enjoy your freshly made Krapfen, and don’t forget to share them with friends and family for a memorable treat!
