Monday, February 27, 2017

Faschings Krapfen

Where I come from, Faschings Krapfen (Carnival Donuts)  are made up until Ash Wednesday, as a special treat.  They are fried, and like a yeast donut, but they are not sweet.  They are either rolled in sugar when they come out of the fryer or dusted with powdered sugar, depending on the region.  They can also be topped with jam.  In Vienna and Berlin, they are filled with jelly or cream. 

 Legend has it that it is the creation of Cäcilie Krapf, a Viennese cook at the court, who is apparently responsible for its name.

I know someone is bound to ask me for the recipe, and since I have it handy, here it is:

1 package dry yeast
5 ½ cups flour
1 tablespoon sugar
2 whole eggs
½ cup whole milk
2 cups whole milk
2 tablespoons brandy
¼ teaspoon salt
1.     Mix together dry yeast, 1 tablespoon sugar and ½ cup milk that has been warmed
2.    Mix all of the ingredients together with a wooden cooking spoon until nice and smooth.  Let the dough rest for about 2 hours.
3.    After resting, flour surface, pour out dough and gently flatten out with fingers.
4.    Dust top with flour
5.    Cut into pieces
6.    Fry in hot corn oil



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