Krapfen glutenfree
Source: https://www.meranermuehle.it/rcp_recipe/krapfen-glutenfree
Total time
20 Minutes
Baking/cooking time
4-5 Minutes
Rest time
60 Minutes
Difficulty
challenging
Ingredients
Ingredients for approx. 10-15 Krapfen
| 500 | g | Mix leavened pastries glutenfree |
| 25 | g | Honey |
| 20 | g | Fresh yeast |
| 2 | Eggs | |
| 1 | Egg yolk | |
| 360 | g | Water |
| 130 | g | Butter |
| q.s. | Apricot jam, hazelnut cream, pistachio cream, ... |
Preparation
- In a kneading machine with a flat beater, knead the mix, honey, fresh yeast, eggs, egg yolk, water, and butter at medium to high speed for 8-10 minutes until a smooth dough is formed.
- Roll out the dough on a lightly floured surface to approximately 1 cm thickness.
- Using a cutter (7 cm in diameter), cut out circles. Cover the dough circles with a cloth and let them rest for about 50-55 minutes at a temperature of 30-32 °C until their volume doubles.
- Fry the doughnuts in sufficient oil at 170-175 °C, turning 2-3 times, until they are golden brown and fully cooked on all sides.
- Allow the fried doughnuts to drain on a plate lined with paper and then sprinkle them with sugar.
- As desired, the doughnuts can be filled with apricot jam, hazelnut cream, pistachio cream, or other desired fillings.
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