Austrian Carnival Doughnuts (traditional & Thermomix)

Protect from draughts with a cloth!!!

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!

Bon Appetit!