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Austrian Mardi Gras doughnuts - Faschingskrapfen (traditional method & Thermomix)
Description
Mardi Gras is just around the corner, and in Austria and Germany that means it's Krapfen season! These soft, golden, jam-filled doughnuts have been an integral part of the festivities for centuries. Did you know that they are named after Cecilia Krapf, a brilliant 18th-century Viennese cook? And that 10 million Krapfen were devoured during the Congress of Vienna in 1815, in the midst of balls and banquets? These sweet treats were ideal for dancing until dawn: 2 or 3 bite-sized, festive snacks, to be enjoyed chilled - or even lukewarm.
Ingredients
Instructions
- TRADITIONAL METHOD
Classic preparation
1. Warm the milk with the sugar, salt and butter to around 45°C.
2. Mix the egg yolks, flour, baking powder, vanilla and zest in a bowl.
3. Pour the milk-butter mixture over the dough and knead until smooth.
4. Cover and leave to rest for 15 mins. Knead again and leave to rise for a further 15 mins.
5. Roll out the pastry on a floured surface to a thickness of 1 cm and cut out 8 cm circles. Place on a lightly floured tea towel, cover and leave to rise for 30 to 60 minutes.
6. Heat the oil to 160°C.
7. Fry the doughnuts 3-4 min per side until nicely coloured. Drain on kitchen paper.
8. Top with the jam using a piping bag inserted in the side.
9. Sprinkle with icing sugar. Serve the same day, ideally warm.
THERMOMIX® METHOD
Thermomix® version
1. Place the milk, sugar, salt and butter in the bowl. Heat for 3 mins / 45°C / speed 2.
2. Add the egg yolks, baking powder, vanilla and zest. Mix for 15 sec / speed 4.
3. Add the flour and salt and knead for 5 minutes.
4. Leave to rise for 15 mins, then knead again for 1 minute. Leave to rest for a further 15 minutes.
5. Roll out the pastry on a floured surface to a thickness of 1 cm and cut out 8 cm circles. Place on a lightly floured tea towel, cover and leave to rise for 30 to 60 minutes.
6. Heat the oil to 160°C.
7. Fry the doughnuts 3-4 min per side until nicely coloured. Drain on kitchen paper.
8. Top with the jam using a piping bag inserted in the side.
9. Sprinkle with icing sugar. Serve the same day, ideally warm...
