Krapfen · Krapfen Tirolesi
Trentino-Alto Adige · dolce · serves 12 · 180 min total · medium
Tyrolean carnival doughnut — Krapfen's pale ring in the middle is the signature, proof of correct frying technique.
Ingredients
- 500 g '00' flour
- 2 eggs eggs
- 1 yolk egg yolk
- 80 g sugar
- 80 g butter, softened
- 200 ml warm milk
- 20 g fresh yeast
- 1 lemon lemon zest
- 300 g apricot jam
- 1 L frying oil
- 80 g icing sugar
Method
- Dissolve yeast in warm milk with a pinch of sugar. Wait 10 minutes until frothy.
- Mix flour, sugar, salt, zest. Add eggs, yolk, yeast milk. Knead 10 minutes. Add butter, knead 8 more minutes. Should be smooth and elastic.
- Rise 90 minutes covered until doubled.
- Roll 1.5 cm thick. Cut 7 cm discs. Rise on floured cloths 30 minutes.
- Fry at 170°C for 90 seconds a side — gold above and below, with a pale ring around the middle (the krapfen scar).
- Drain. Pipe apricot jam into the centre with a long nozzle. Dust thickly with icing sugar.