Faschings Krapfen

Yesterday, I blogged about Kinderfasching. Brigitte mentioned that in her corner of the world Fasching (or Mardi Gras) is celebrated near the end of February. She is, of course, correct.

Karnival begins on November 11th, with the "crowning" of the new Prinz Karnival and his Prinzessin. The Karnival season lasts until right before Ash Wednesday, with Fasching being on the Saturday before Ash Wednesday. We have Kinderfasching a bit earlier because we have to rely on the availability of the hall!


One of the fun things about Kinderfasching is
making of Faschings Krapfen. Above you see a photo of the kitchen staff posing for a picture between Krapfen making! My mother is on the far right. These ladies seem to really enjoy this task.

First they make the dough, then let it rest, them spread it out and cut out the individual Krapfen.






Once they have rested again, they are fried in hot oil until golden brown. Once drained, they are sprinkled with powdered sugar and sometimes topped with jam. They are best eaten when still warm.








For those that have never enjoyed this delicacy, they are much like a yeast doughnut, but not as sweet.

Everyone of these ladies has her very own recipe, all a bit different. Some of them do not want to share their secret ingredients, but I do have the basic recipe below to share with you.

Enjoy!


Krapfen Teig

1 pack dry yeast
5 1/2 cups flour
1 tablespoon sugar
2 whole eggs
1/2 cup whole milk
3 tablespoons cooking oil
2 cups whole milk
2 tablespoons Brandy
1/4 teaspoon salt

1. Mix together dry yeast, 1 tablespoon sugar and 1/2 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.