Faschingskrapfen (Carnival Doughnut)
Serves: 16
Ingredients:
- 500 g plain flour
- 60 g granulated sugar
- 35 g yeast, crumbled
- 120 g butter, lukewarm
- 8 g vanilla sugar
- 10 g salt
- Lemon zest
- 5 ml rum
- 5 egg yolks
- 1 egg
- 125 ml milk, warm
- 500 ml Oil for frying
- 150 g apricot jam for filling
Tip: Enjoy with sweet wine
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Video: how to make Viennese Faschingskrapfen
Preparation:
Put the flour, granulated sugar, yeast, butter, vanilla sugar, salt, lemon zest, rum, egg yolk, egg and milk in a mixing bowl and knead well until the dough separates from the sides of the bowl. Cover with a tea towel and let rise in a warm place (preferably at 28-30 °C) for about 15 minutes, until the volume of the dough has increased significantly and the surface shows cracks.
Knead the dough well on a floured work surface, divide into pieces weighing about 40 g, drag and place on a baking tray lined with baking paper and let rise again covered with a tea towel, about 30 min.
Heat the oil in a shallow pan and fry the doughnuts until they are golden brown on each side. Drain the finished doughnuts briefly, fill with apricot jam and serve sprinkled with powdered sugar.
