Soft and super greedy i donuts, filled with custard, they are a temptation that is really impossible to give up. A somewhat demanding recipe that gives the great satisfaction of one Breakfast or one snack special.
Ingrediants
- 500 g of Manitoba flour
- 200 g of eggs (4 medium eggs)
- 150 g of fresh milk
- 50 g of granulated sugar
- 20 g of fresh brewer’s yeast
- 100 g of butter
FOR ABOUT 12 KRAPFEN
- the zest of half a lemon untreated on the surface
- salt
- peanut oil for frying
- custard
- powdered sugar
TO DO AND FILL
THE donuts they are fluffy sweet of leavened dough which are fried and tasted natural, hot and covered with sugar, or stuffed. There snack or the Breakfast with a freshly made donut, filled with custard as in the recipe below, it is one of the most delicious pleasures in life!
Probably Austrian origin And German, i donuts they soon spread throughout Central Europe and beyond. They come to us via South Tyrol, initially as typical Carnival sweets stuffed with apricot jam, and then as greedy pancake enjoyed anywhere, at any time of the year and often called bombs or donuts.
The original recipe states that i donuts are fried in lard or deep hot oil. In reality it is also possible to prepare the donuts in the oven with good results.
Even the most famous Fried donuts Donuts are American leavened pancakes similar to donuts.
OTHER DELICIOUS RECIPES: Strauben, Luna Park Fritters, Nutella Donuts, Quick and easy apple fritters
How to prepare: Krapfen
- Execution
- challenging
- Preparation time
- 60 min
- Cooking time
-
30 min
- Rising time
-
6h
- Resting place
- fridge
- Rest time
-
4h – 12h
How to prepare: Krapfen
To make the donuts, first dissolve the brewer’s yeast in the warmed milk. Pour the liquid into the mixer bowl and add the sugar, eggs and grated lemon zest. Assemble the hook whips and, adding a little flour at a time, start kneading. When the flour has been completely incorporated, proceed kneading for about 10 minutes, until the dough is smooth and compact. At this point, add the soft butter, one piece at a time, making sure it is well incorporated before adding more. At the end, the dough must be well strung, smooth and elastic. Cover it with cling film and let it rise until doubled in volume: it will take about 2 hours.
After this time, take the dough, deflate it slightly to form a ball, transfer it to a ceramic bowl and put it back in the refrigerator to rest (covered with film) for one night or for at least 4-6 hours.
After the rest time, take the dough and divide it into 12 portions of about 75 grams each. By swirling them on a lightly floured surface, form fairly regular balls that you will arrange, far enough apart from each other, to let rise for another 4 hours. In the meantime, prepare the custard following our recipe. Then fry the donuts, two or three at a time, in very hot deep oil at a temperature of about 170 °. When they have a nice golden color, remove them with a slotted spoon and place them on absorbent paper.
Transfer the custard into a pastry bag. When the donuts are still hot, pierce them slightly on the outer edge, about halfway, and fill them, letting a sprig of cream come out. Sprinkle them with icing sugar, arrange them on a serving dish and serve immediately.
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