Krapfen

Krapfen ranks 4th in the list of the best foods in Slovenia with recipe. If the term 'Krapfen' confuses you, it's conceivable you're familiar with these German doughnuts as Berliner. They are well-liked throughout the German-speaking world. In Austria and southern Germany, they are known as Krapfen, while in northern Germany, they are known as Berliner/ Pfannkuchen/ Berliner Pfannkuchen/ Kreppel. This may appear to be perplexing because, in some parts of Germany, Pfannkuchen also means German crepes, despite the fact that they are plainly not the same thing. They are sometimes referred to as Faschingskrapfen in Austria because they are most commonly consumed during Fasching, however they can be bought at any grocery store or bakery all year round. Fasching is similar to Mardi Gras in the United States and occurs before Lent.

Traditionally, these pastries are made with leavened dough that is deep-fried till golden and crispy on the exterior while remaining soft, light, and airy on the interior. Though krapfen can be served simple, they are most commonly filled or topped with jams, vanilla or chocolate custards, and powdered sugar or chocolate poured on top. The term krapfen dates back to the ninth century, and recipes in German can be found as early as the 14th century. Sweet variations of the pastry became popular, and they have remained intimately associated with Carnival, the joyful month preceding Christian Lent. During the Carnival, one krapfen in a batch filled with jam and fruit preserves may contain a mustard filling as a prank.

Ingredients

• 1 package yeast, 2 cups of milk4 egg yolks, 1 whole egg, 1/2 cup sugar, divided, 1/2 cup butter, Lemon rind, 7 cups flour divided, 1 teaspoon salt, 1 teaspoon vanilla

Instructions

• Crumble yeast in water; stir in sugar and 2 tablespoons flour. Set aside to rise, about 10 minutes. Meanwhile, heat milk, half and half, butter and margarine; cool to lukewarm. In large bowl, beat eggs, sugar, salt and sour cream together.
• Add milk mixture to egg mixture.
• Stir in yeast, lemon rind, juice and 2 cups flour. Beat until smooth.
• Mix in enough remaining flour until dough is easy to handle, about 7 cups.
• Place on floured board and knead about 10 minutes to a soft non-sticking dough, adding more remaining flour on board as needed.
• Place in greased bowl, turn to grease top. Cover and let rise until doubled, about 1-1/2 to 2 hours.
• On lightly floured cloth, place dough and stretch (no rolling) to 1/2-inch thickness. Cut rounds (there are no holes in krofe) with the top of a glass or with a doughnut cutter (removing inner cutting circle).
• Place rounds on floured cloth; cover with a cloth to rise about 30 minutes or until light.
• Use scraps of dough to make additional rounds.
• Fry in deep fat (3 inches of oil) until golden brown on both sides, turning once.
• Place on brown paper to absorb fat.
• Dust with powdered sugar when krofe are cooled.