Ready in: 4h Serves: 9 Complexity: medium Origin: Sweets and Desserts
17.6 oz. flour
4.5 oz. butter
2 tablespoons sugar
1 teaspoon vanilla extract
2 egg yolks
1/8 cup yeast
½ teaspoon salt
3 tablespoons Rum
1 tablespoon vinegar
1 cup cold milk
4 cups oil or concentrated butter
Whisk the yeast with ½ cup of cold milk and the salt and let it rest for 1 hour.
Stir the butter with the sugar till creamy and add, one by one, the egg and the egg yolks.
Add the flour, the yeast mixture, rum, vinegar and the cold milk and slowly knead it into rather soft dough.
Cover the dough and leave it to rise to double its size at a cold place.
Roll the dough into 18 to 20 smooth bowls on a lightly floured work surface.
Let it rest for 30 minutes. Meanwhile, heat the oil to 325-350° Fahrenheit max.
Let the bowls carefully slide into the hot oil with the upper side facing down and cover it.
Turn it, as soon as the upper side is golden brown and wait until the other side is golden brown. Then turn in back on the upper side.
Fill apricot jam in the pastry with a nozzle and cover it with powdered sugar.
Enjoy your Krapfen after 30 minutes.
Image: © Kärnten Werbung, Fotograf: Bernhard