Today I propose these soft donuts great to enjoy both for breakfast and a snack, to fill with jams, preserves, or cocoa cream. They are super soft and keep well even the next day. The donuts or berliner are a typical German leavened dough dessert, fried and then filled, which can be sprinkled with either powdered sugar or granulated sugar. Generally, Krapfen are made with butter and milk, but in this version, I preferred to use water and sunflower oil, making them softer and lighter. But if you love classic Krapfen, you can’t miss the recipe by Maestro I. Massari.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 17 Hours
- Preparation time: 1 Hour
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons, Carnival
Ingredients
- 4 cups flour (W 240)
- 3 tbsp sugar
- 2 tsp compressed yeast
- 1 cup water
- 2 eggs
- 1/4 cup sunflower oil
- 1 tsp salt
- 1 tbsp honey
- 1/2 lemon (grated zest)
- 1 vanilla bean
Tools
- 1 Mixer
- 1 Pastry board
- 1 Bowl
- 1 Baking tray
Steps
Prepare a starter with 1 cup flour, 1 cup water, and the yeast.
Mix the ingredients well with a fork and cover with cling film.
Let it rest for 30 minutes in a warm place.
In the mixer bowl, add the starter, flour, and eggs.
Start kneading while gradually adding the remaining water.
Once the dough is formed, add sugar and aromas.
Finally, add honey with salt.
Incorporate the dough and add the oil.
Knead for about another 10 minutes.
Stop the machine and let the dough rest at room temperature for 2 hours covered with plastic wrap.
Transfer to the refrigerator overnight.
The next morning, take it out of the fridge and form balls of about 1.8 oz each.
Place them on a baking tray lined with parchment paper.
Let rise in a warm place until doubled.
Fry in peanut oil at 340°F.
Drain on absorbent paper and immediately pass in granulated sugar.
Fill with jams and preserves to taste.
Advice
They keep for 2 days, can be reheated for a few seconds in the microwave.
They can be filled with any jam or preserve.
They can be frozen before the last rise, that is, after shaping. Arrange them on a tray and transfer them to the freezer. Later, simply thaw at room temperature and proceed with the rising and then frying.
They can be frozen before the last rise, that is, after shaping. Arrange them on a tray and transfer them to the freezer. Later, simply thaw at room temperature and proceed with the rising and then frying.
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