Krapfen di Carnevale
Carnival krapfen have their origins in Austria. They are similar to doughnuts or bombas, fried in the same way but different in the dough.
Servings: 26 krapfen
Ingredients
- 550 gr Flour 00
- 250 gr milk
- 50 gr Butter
- 30 gr Yeast (fresh) very fresh
- 4 egg yolks Eggs
- 2 tablespoons Sugar granulated
- Jam for filling
- Powdered sugar
- Cooking oil
- 1 pinch Salt
Instructions
- Put flour in the bowl; form a well in the center and crumble the yeast along with a teaspoon of granulated sugar, let rest covered for 10 minutes.
- Add salt, melted butter, sugar, egg yolks, and rum; beat the mixture until bubbles form. Place in a warm spot and let rest for about 20 minutes.
- On a floured work surface, divide the dough into equal parts and work into rounds.
- Then form 26 equal balls, arrange between two cloths, and let rise for at least 2 hours.
- Fry in hot oil, but not too hot so the dough can cook thoroughly inside.
- When golden yellow underneath, turn them over.
- Drain the Krapfen and place on white kitchen paper to absorb the oil. Dust with powdered sugar and serve warm.
- Allow to cool before filling with your choice of jam and dusting with powdered sugar.
