Donuts and krapfen from a single dough without potatoes, wonderfully soft and light. Donuts are one of those desserts that you never stop eating; it’s a joy for both kids and adults. The same goes for krapfen, which I adore, and everyone can fill them as they wish, the most common are with custard, Nutella, jam, etc. Starting the day with such a breakfast is a whole different thing. For this preparation, you just need a bit of patience, like all leavened products, it takes some time, about 3/4 hours of rising plus 30 minutes of resting in shape. There is no difficulty, just a few tricks in the steps, and then you can enjoy these wonders.
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Portions: 16
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 2 cups Manitoba flour
- 2 cups all-purpose flour
- 7/8 cup room temperature milk
- Half cake compressed fresh yeast
- 1 tsp salt
- 4 tbsp clarified butter
- 1/4 cup sugar
- vanilla extract and orange peel
- 2 medium eggs
- peanut oil for frying
- powdered sugar
Tools
8 cm pastry cutter plus a 3 cm one for the central hole. If you don’t have a pastry cutter, you can also use a glass and a cap for the central hole.
- Parchment paper
- Rolling pin
- Pastry cutter
Steps
In a container, put the milk and dissolve the yeast.
Add the eggs and beat a little.
In the mixer, put the sifted flours, sugar, and salt.
Add the milk with the eggs and yeast and start at a low speed until the flour is hydrated.
Add the aromas you have chosen and let the dough work for a few minutes, without overheating it.
Start adding the butter in three times, allowing it to be well absorbed before adding more.
It will take about 5 minutes at medium speed. The dough should be smooth and puffy.
Place the dough on a work surface for rounding.
Form a ball and cover with plastic wrap. Let rise for 3/4 hours.
Dough risen after 3 hours and 30 minutes.
Cut the dough in half and roll out with a rolling pin to a thickness of about 5/8 inch.
Use a pastry cutter to form circles.
Punch a hole in the center. I used a piping bag nozzle
Place on parchment paper, cover with plastic wrap, and let rest for 30 minutes.
Risen donuts.
For larger donuts, weigh pieces of 60 g.
For krapfen, form balls of 50 g.
In a pan, add plenty of oil and bring it to a temperature of 320°F.
Brown on one side and then flip them immediately.
Same procedure for the krapfen.
Drain from the oil and place them on absorbent paper.
Roll them in sugar shortly after draining.
Smaller donuts.
Larger donuts.
For the krapfen, make a hole in the center and use a piping bag to fill them with custard.
Sprinkle with powdered sugar and the soft krapfen are ready!
Tip
As fried desserts, donuts and krapfen should be eaten as soon as they are made. If you want, you can prepare and freeze them before the last rise, to let them rise after defrosting. If they are too many after frying, you can store them in a bag and eat them the next day by passing them a few seconds in the microwave, or you can freeze them and let them thaw at room temperature.
