This is where childhood memories come up! These delicious Krapfen (Berliner) are a bit more elaborate in the production, because the dough has to open twice! But the wait is worth it! I'll show you how to bake the Krapfen step by step. Look at it and dare to try it yourself once. This recipe results in about 35 small Krapfen. For a small carnival party, it's definitely worth the effort! Enjoy the Krapfen absolutely fresh!
Tip: The dough is also suitable for filled doughs. For this you only have to reduce the temperature of the fat. Thus the dough is also made inside.
Try it out!
After you have your apron on, have washed your hands, then it can start already.
First you weigh and measure all the ingredients and put them in the thermomix. Knead these 2 minutes with the dough level.
Or:
You put the flour in a bowl and dig a hole in the middle with a spoon.
Then stir the yeast, sugar and milk in a cup and then pour them into the hollow in the flour..
Fat, sugar, egg yolk, lemon juice stir her frothy and then add it to her. Now you knead everything together.
Then leave the dough in a bowl in a warm place. To do this, cover the dough with a dishcloth.
Kneads the dough after it has risen again.
Then roll it out thick. Use as little flour as possible, as the flour burns quickly in the fat later!
Now you're cutting out circles with a drinking glass.
Put the punctured circles on a dishcloth.
They'd stick to another bottom!
Place the circles at a distance, so that they can still have room when they open.
Cover her with a dishcloth and put her in a warm place.
Let them open for the second time!
Now put a pot on the stove and melt in it half a rod of fat. For this use high-heatable frying and frying fat! Test if the fat is hot enough with a wooden cooking spoon to make it small bubbles!
Meanwhile, you can start to take off the cones.
First, use your fingertips to stretch into cold fat and rub it into the fingertips. Then take a circle and pull or squeeze out the middle of your dough. So the dough in the middle becomes thin and outside a small thick dough edge remains.
Make sure to not reach the edge if possible. Form only the thin middle with the two thumbs. Now you should not lay the dough anymore, but bake in the fat immediately.
Now set the temperature of your fat to half (otherwise, the cones become dark too quickly!). Then carefully put your pulled out cones into the fat. DO NOT REINSCHMEISSEN!!!
Let them glide in very carefully! They then submerge briefly, come up very quickly and form a dough bubble in the middle.
If the edge becomes slightly brown, then gently apply the cone with two wooden spoons.
Leave the doughnuts in the fat for a short time, so that the back also gets slightly color.
Remove the finished dough from the grease, let it drain over the pot for a short time. Place the dough on a plate lined with kitchen crepe or a cake plate.
If the cones are slightly cooled, then they pollinate on the bottom and then on the top with powdered sugar.
Until serving, put the doughnuts in a bowl.
Freshly baked, by the way, the Krapfen taste at the EVERYTHING!
Decorate your carnival table, dress up and the carnival party can start!
Let them taste them to you!