Austrian Carnival Doughnuts (traditional & Thermomix)
Desserts (cakes and tartes) Austrian speciality
2022-02-25
Protect from draughts with a cloth!!!
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Zutaten:
Zubereitung:
Heat the milk, sugar, salt and butter to approximatively 45C (if you have a Thermomix use that otherwise use a thermometer).
Mix this liquid with the yolks, flour, yeast, vanilla, and the zest of the lemon and orange until it makes a soft dough.
Cover the dough and let it rest for 15 minutes, mix again and let again rest for 15 minutes.
Turn the dough out onto a floured surface, knead again and roll out to the thickness of a thumb. Cut out with an approx. 8 cm round cutter, place on a lightly floured cloth and make sure to cover and leave to rise for 30-60 minutes.
Heat the oil to 160C. Bake the doughnuts in it for 3-4 minutes on both sides until golden brown and drain on kitchen roll.
Place a bowl on the mixing bowl lid, weigh in the jam, remove and stir in the rum until smooth. Pour the jam into a piping bag fitted with a doughnut nozzle and pipe into the sides of the doughnuts. Dust the filled doughnuts with icing sugar and serve.
TIP 1 If you don't have or don't want to invest in a piping syringe you can cut the Krapfen part open and fill the interior with a spoon - nobody is going to complain and my mother used to do it this way when my sisters and I were little.
TIP 2 Faschingskrapfen are best eaten fresh.
But they can be kept in a hermetically closed Tupperware for example until the next day.
Otherwise, freeze them and thaw them gently, even heat them up for a few seconds in the microwave. A friend of mine, having tested one fresh and one frozen, couldn't tell the difference!
Mix this liquid with the yolks, flour, yeast, vanilla, and the zest of the lemon and orange until it makes a soft dough.
Cover the dough and let it rest for 15 minutes, mix again and let again rest for 15 minutes.
Turn the dough out onto a floured surface, knead again and roll out to the thickness of a thumb. Cut out with an approx. 8 cm round cutter, place on a lightly floured cloth and make sure to cover and leave to rise for 30-60 minutes.
Heat the oil to 160C. Bake the doughnuts in it for 3-4 minutes on both sides until golden brown and drain on kitchen roll.
Place a bowl on the mixing bowl lid, weigh in the jam, remove and stir in the rum until smooth. Pour the jam into a piping bag fitted with a doughnut nozzle and pipe into the sides of the doughnuts. Dust the filled doughnuts with icing sugar and serve.
TIP 1 If you don't have or don't want to invest in a piping syringe you can cut the Krapfen part open and fill the interior with a spoon - nobody is going to complain and my mother used to do it this way when my sisters and I were little.
TIP 2 Faschingskrapfen are best eaten fresh.
But they can be kept in a hermetically closed Tupperware for example until the next day.
Otherwise, freeze them and thaw them gently, even heat them up for a few seconds in the microwave. A friend of mine, having tested one fresh and one frozen, couldn't tell the difference!
