Traditional Oven: Krapfen Recipe
For the yoast
- 50 gr Manitoba flour (strong flour)
- 50 gr white flour
- 20 gr sugar
- 230 gr milk
- 6 gr Brewer’s yeast
For the dough
- 150 gr Manitoba flour (strong flour)
- 150 gr white flour
- 1 egg + 1 egg yolk
- 100 gr melted butter
- 70 gr sugar
- Lemon zest
- 1 egg white
- 100 gr jam or chocolate
- Powdered sugar
For the yeast you have to dissolve the brewer’s yeast in the warm milk. Put it in a bowl and add the flour and the sugar. Cover the bowl with a towel and let it rise for about 30 minutes in the oven turning the light on.
For the dough put in a bowl the flour, the melted butter, the eggs, the sugar, the lemon zest, the yeast and salt. Combine all the ingredients with the mixer and then, place the dough on the work surface and knead it by hands (add some flour to the table). Cover the dough with a film and let it rise for 2/3 hours.
Put the dough on a floured surface and roll it out to get a rectangular, not more than 6/7mm thick. Use a tea cup to make 24 circles.
Place 12 circles in our Smoothwall lacquered aluminium containers and put a lit bit of jam or chocolate in the centre of the circle. Brush the circumferences with egg white and close them with other 12 circles. Let the krapfen rise for 30/40 minutes, then, put them in the oven at 356°F for about 13/15 minutes. Sprinkle with powdered sugar and decorate with a lit bit of jam or chocolate.
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